Salmon with Spinach in a Ginger and Soy Asian Broth
Simple, elegant, healthy and delicious - this recipe does not disappoint.
Salmon is a heart-healthy source of high quality protein as well as Omega 3 fatty acids and many other nutrients. We always recommend sourcing wild salmon over farm raised for optimal taste and health benefits. The addition of nutrient dense spinach gives a boost of fiber and vitamins while adding minimal calories. Soy sauce, while high in sodium, also has antioxidants such as manganese. Look for low sodium soy sauce to limit the amount of salt in this dish. Ginger provides a sweet spiciness that rounds out this flavorful meal.
Ingredients:
- 3 Tablespoons plus 1 teaspoon soy sauce
- 3 Tablespoons dry sherry
- 3 Tablespoons water
- 1 Tablespoon Crystallized Ginger, chopped plus additional for garnish
- 2 teaspoons Turbinado Sugar
- 1 teaspoon sesame oil
- 1 bag - (5-6 ounces) baby spinach
- 2, 4-ounce salmon fillets, skinless
- 1 scallion, sliced
- 1 teaspoon Toasted Sesame Seeds
Instructions:
- In a saucepan, combine soy sauce, sherry, water, one Tablespoon Crystallized Ginger, and Turbinado Sugar and bring to a boil.
- Reduce heat, cover and keep warm.
- Lightly coat a steamer basket with non stick cooking spray.
- Set the basket in a large stockpot with a lid, fill with water until it's just below the basket.
- Add salmon to steamer basket and turn heat to medium high. Cover and cook for 6-8 minutes or until salmon is cooked through.
- While salmon is cooking, add sesame oil to a small skillet and heat to medium high heat.
- Add spinach to the oil and saute until spinach wilts and is bright green.
- Divide spinach into 2 large soup bowls.
- Remove skin from salmon and place 1 piece in each of the bowls on top of the spinach.
- Pour the soy sauce mixture over the salmon and garnish with additional Crystallized Ginger, Toasted Sesame Seeds, and scallions.
