Japanese Salmon Teriyaki with Sesame Spinach

Instructions

1. 1

   Pat the salmon dry. Whisk together the soy sauce, mirin, sake, honey, and ginger.

2. 2

   Warm the oil in a skillet over medium heat. Place the salmon skin-side down and cook for 4–5 minutes, until the skin is crisp and the fish is mostly opaque.

3. 3

   Turn the salmon gently. Pour in the teriyaki mixture and simmer for 3–4 minutes, spooning the glaze over the fish until glossy and just cooked through. Do not let the sauce burn; patience gives it shine.

4. 4

   Meanwhile, wilt the spinach in a separate pan or steamer for 1–2 minutes. Squeeze out excess water, then toss with sesame oil, soy sauce, and sesame seeds.

5. 5

   Serve the salmon with the sesame spinach and lemon wedges. Spoon the remaining glaze over the top and enjoy while warm.