Teriyaki salmon with wilted spinach

Teriyaki salmon with wilted spinach

By
From
Tiffiny's Lighten Up Cookbook
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
2 tablespoons teriyaki marinade
2 tablespoons tamari
2 tablespoons mirin
4 x 150g salmon steaks, skin removed
250g baby spinach leaves
1 tablespoon lemon juice
few drops sesame oil
2 teaspoons sesame seeds, toasted, to serve

Method

  1. Combine the teriyaki marinade, tamari and mirin in a non-reactive dish. Add the salmon, turn to coat in the mixture and marinate for 20–40 minutes.
  2. Heat the grill to high and place the salmon on a baking sheet lined with baking paper. Grill for 5 minutes, turn and grill for a further 3 minutes until cooked to your liking.
  3. While the salmon is resting, wash the spinach leaves in plenty of cold water. Place in a frypan and stir until just wilted. Add the lemon juice and sesame oil.
  4. To serve, divide the spinach between four plates and place a piece of salmon on top. Garnish with toasted sesame seeds.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
low
fat
weightloss
healthy
low-fat
skinny
low-calorie
diet
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