Orange Ginger Salmon With Sautèed Greens

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 tablespoons low sodium soy sauce
• 2 teaspoons grated peeled fresh ginger
• 1 1/2 teaspoons brown sugar
• 1 teaspoon finely grated fresh orange zest
• 4 (4 ounce) skinless salmon fillets (about 1 inch thick)
• 2 teaspoons vegetable oil
• 3 cups coarsely chopped fresh basil
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 2 garlic cloves, minced
• 1 lb fresh spinach, stems trimmed (about 16 cups)
• 1 teaspoon dark sesame oil

Recipe

• 1 combine the soy sauce, ginger, brown sugar, and orange zest in a zip-top plastic bag. add the fish and marinate 20 minutes (or longer in refrigerator). remove the fish; reserve marinade.
• 2 heat the vegetable oil in a large nonstick skillet over medium-high heat. add the fish and cook 3 minutes, without turning.
• 3 reduce heat to medium, turn the fish, and cover. cook 3 minutes or until just cooked through. transfer to a plate, cover with foil, and keep warm.
• 4 return the skillet to the heat. to make glaze, pour the marinade into the skillet and bring to a boil.
• 5 simmer 1 minute. transfer to a bowl and cover with foil. wipe out skillet with a paper towel.
• 6 return the skillet to medium-high heat. add half the basil, salt, pepper, garlic, spinach, and 3 tablespoons water.
• 7 cover and cook 2 minutes, or until the spinach is wilted. transfer to a bowl and repeat with remaining basil, salt, pepper, garlic, spinach, and water.
• 8 combine with other spinach and toss with sesame oil.
• 9 divide the greens among 4 plates. top with the salmon, drizzle with glaze, and serve.