- 2 tablespoons gochujang
- 1 tablespoon mirin
- 2 tablespoons reduced-sodium tamari, divided
- 1 tablespoon honey
- 1 ½ teaspoons toasted sesame oil, divided
- 4 cloves garlic, grated, divided
- 2 teaspoons grated fresh ginger
- 1 ¼ pounds salmon, preferably wild-caught, cut into 4 portions
- 8 cups baby spinach
- Sesame seeds & sliced scallions for garnish
Step 1 - Position a rack in upper third of oven; preheat broiler to high. Line a baking sheet with foil and coat with cooking spray.
Step 2 - Whisk gochujang, mirin, 1 tablespoon tamari, honey, 1/2 teaspoon sesame oil, 1/4 of the garlic and ginger in a small bowl. Pat salmon dry and place skin-side down on the prepared pan. Brush the salmon with the glaze. Broil until the salmon is just cooked through, 5 to 8 minutes, depending on thickness.
Step 3 - Meanwhile, heat the remaining 1 teaspoon sesame oil in a large skillet over medium-low heat. Add the remaining 3 cloves garlic and cook, stirring, until fragrant and just starting to brown, about 3 minutes. Add spinach and cook, stirring, until wilted and the pan is dry, about 3 minutes. Remove from heat and stir in the remaining 1 tablespoon tamari.
Step 4 - Serve the salmon over the spinach.