Japanese Teriyaki Glazed Salmon with Sesame Spinach

Ingredients

• 4 fillets salmon skin-on
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 2 tablespoons sake
• 3 tablespoons brown sugar
• 1 teaspoon grated ginger fresh
• 2 teaspoons sesame seeds toasted
• 1 pound spinach washed and trimmed
• 1 tablespoon sesame oil
• 1 teaspoon garlic minced

Instructions

1. 1 In a small bowl, mix soy sauce, mirin, sake, brown sugar, and grated ginger until the sugar has dissolved.
2. 2 Place the salmon fillets in a shallow dish and pour the teriyaki mixture over them. Let marinate for 10 minutes.
3. 3 Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the salmon fillets, skin-side down, and cook for 4-5 minutes per side or until cooked through.
4. 4 Remove the salmon from the pan and set aside. Pour the remaining marinade into the pan and bring to a boil. Reduce heat and simmer until slightly thickened.
5. 5 While the sauce is simmering, heat 1 tablespoon of olive oil in another skillet. Add the minced garlic and sauté for 1 minute.
6. 6 Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Drizzle sesame oil and sprinkle toasted sesame seeds over the spinach, then toss to combine.
7. 7 Serve the salmon fillets drizzled with the thickened teriyaki sauce, accompanied by the sesame spinach.