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

Method

1. 01
   In a small bowl, mix soy sauce, mirin, sake, brown sugar, and grated ginger until the sugar has dissolved.
2. 02
   Place the salmon fillets in a shallow dish and pour the teriyaki mixture over them. Let marinate for 10 minutes.
3. 03
   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. 04
   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. 05
   While the sauce is simmering, heat 1 tablespoon of olive oil in another skillet. Add the minced garlic and sauté for 1 minute.
6. 06
   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. 07
   Serve the salmon fillets drizzled with the thickened teriyaki sauce, accompanied by the sesame spinach.