Teriyaki Salmon with Garlicky Spinach
Serves 4
Time 35 min
Sautéed in garlic-infused sesame oil, tender baby spinach provides a lovely bed of green for these flaky teriyaki salmon fillets. Use half of the tamari sauce to bake the salmon, the other half to baste it frequently. A simple yet flavorful dish. To make the ginger juice, grate ginger over a small bowl, then squeeze it firmly to release its juice.
Special Diets:
Ingredients
- 1 cup tamari
- 2 teaspoons ginger juice
- 1 tablespoon mirin
- 4 cloves garlic, finely chopped
- 2 tablespoons agave nectar or brown rice syrup
- 2 tablespoons toasted sesame oil
- 1/4 teaspoon wasabi powder (optional)
- 4 (6-ounce) skinless salmon fillets, each and 1-inch thick
- 1 pound baby spinach
- 1 tablespoon toasted sesame seeds
Method
Preheat the oven to 400°F.
Whisk together tamari, ginger juice, mirin, half of the garlic, agave nectar, 1 tablespoon of the oil and wasabi powder in a small bowl.
Arrange salmon in an oiled baking dish and pour half of the sauce over the fillets; reserve remaining sauce.
Bake salmon, basting often with remaining sauce, until fillets are opaque and flake easily. about 18 minutes.
Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium heat.
Add remaining garlic and cook until golden.
Add spinach and cook, stirring, until just wilted but bright green, about 3 minutes.
When salmon is ready, arrange spinach on 4 plates, then top with salmon fillets.
Garnish with sesame seeds and serve.
Nutritional Info:
Per serving: 470 calories (190 from fat), 21g total fat, 3g saturated fat, 120mg cholesterol, 2290mg sodium, 19g carbohydrates (2g dietary fiber, 7g sugar), 49g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 cup tamari
- 2 teaspoons ginger juice
- 1 tablespoon mirin
- 4 cloves garlic, finely chopped
- 2 tablespoons agave nectar or brown rice syrup
- 2 tablespoons toasted sesame oil
- 1/4 teaspoon wasabi powder (optional)
- 4 (6-ounce) skinless salmon fillets, each and 1-inch thick
- 1 pound baby spinach
- 1 tablespoon toasted sesame seeds