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
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
Serving Size
Calories
470
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
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. See our Terms of Service.