3 T. soy sauce
2 T. water
1 T. sugar
1/2 tsp. grated fresh ginger
16 oz. salmon fillet, cut into 4 pieces
1/2 tsp. sesame seeds
2 tsp. vegetable oil
vegetable cooking spray
1/2 tsp. minced garlic
3 bags fresh spinach, — (10 oz. each) – stems removed
2 T. water
1/2 tsp. salt
1/4 tsp. asian sesame oil
2 C. cooked orzo
4 green onions, for garnish

Combine soy sauce, water, sugar and ginger in baking dish. Add salmon, turning to coat, and let stand 15 minutes. Meanwhile, heat a large nonstick skillet over medium heat 1 minute. Add sesame seeds and toast 2 1/2 to 3 minutes. Add vegetable oil to same skillet and heat 1 minute over medium-high heat. Add salmon, skin side up; cook 3 to 4 minutes. Reduce heat to medium; turn salmon, cover and cook 3 minutes more, until cooked through. Transfer salmon to plate; discard skin. Add remaining marinade to skillet and boil 1 to 2 minutes, until syrupy. Meanwhile, lightly coat Dutch oven with vegetable cooking spray. Heat 1 minute over medium heat. Add garlic, spinach and water. Cover and cook 3 to 4 minutes, stirring, until spinach is wilted. Stir in salt and sesame oil. Serve salmon topped with soy glaze and sesame seeds with spinach and orzo. Garnish with green onions.

Yield: 4 servings
Calories: 480
Fat: 12.2g
Fiber: 5.3g