3 T. soy sauce
\n2 T. water
\n1 T. sugar
\n1\/2 tsp. grated fresh ginger
\n16 oz. salmon fillet, cut into 4 pieces
\n1\/2 tsp. sesame seeds
\n2 tsp. vegetable oil
\nvegetable cooking spray
\n1\/2 tsp. minced garlic
\n3 bags fresh spinach, — (10 oz. each) – stems removed
\n2 T. water
\n1\/2 tsp. salt
\n1\/4 tsp. asian sesame oil
\n2 C. cooked orzo
\n4 green onions, for garnish<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nCalories: 480
\nFat: 12.2g
\nFiber: 5.3g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n