Ingredients:

  • 2 (6 oz / 170g each) salmon fillets, skin on or off
  • 2 tablespoons (30 ml) shio koji
  • 1 teaspoon (5 ml) sesame oil
  • 1/2 teaspoon (2.5 ml) grated ginger
  • Pinch of red pepper flakes (optional)
  • 1 tablespoon (15 ml) vegetable oil, for cooking
  • 5 oz (142g) Baby Spinach, or other leafy green (e.g., bok choy, kale)
  • 1 tablespoon (15 ml) soy sauce
  • 1 tablespoon (15 ml) sesame oil
  • 1 teaspoon (5 ml) grated ginger
  • 1 clove garlic, minced
  • 1 teaspoon (5 ml) sesame seeds, toasted
  • 1/2 teaspoon (2.5 ml) rice vinegar

Instructions:

  1. In a small bowl, combine the shio koji, sesame oil, ginger, and red pepper flakes (if using). Rub the mixture evenly over both sides of the salmon fillets. Let marinate for at least 15 minutes (or up to 2 hours in the refrigerator).
  2. While the salmon marinates, whisk together the soy sauce, sesame oil, ginger, garlic, and rice vinegar in a bowl. Set aside.
  3. Heat the vegetable oil in a non-stick skillet over medium-high heat. If using skin-on salmon, place the fillets skin-side down first and cook until the skin is crispy and golden brown (about 4-5 minutes). Flip and cook for another 2-3 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  4. Add the spinach (or other greens) to the pan with the remaining marinade. Cook, tossing constantly, until the greens are wilted but still bright green (about 1-2 minutes).
  5. Divide the sesame-ginger greens between two plates. Top with the shio koji marinated salmon. Sprinkle with toasted sesame seeds. Serve immediately.