- Servings: 4
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- 4 (6-ounce) salmon fillets
- ¼ cup low-sodium teriyaki sauce, plus more for brushing
- 1 teaspoon toasted sesame seeds
- 2 cups spinach
- 1 tablespoon dashi
- 1 teaspoon soy sauce
- ½ teaspoon sugar
- 1⁄3 cup toasted sesame seeds 1⁄8 teaspoon salt
1. Preheat the broiler on high heat and position a rack 3 to 4 inches below the ﬂame. Line a large baking sheet with foil and coat it with cooking spray.
2. Place the salmon pieces on the foil. Brush the salmon with teriyaki sauce. Broil for 5 to 6 minutes, or until opaque.
3. Transfer the salmon ﬁllets onto a serving platter. Brush with additional teriyaki sauce and sprinkle with the sesame seeds.
4. For the goma-ae: Bring a large pot of water to a boil and prepare a bowl of ice water.
5. Add the spinach to the boiling water and cook for 2 minutes or until cooked through. Drain, rinse brieﬂy with cool water, and then momentarily add to the ice water.
6. Remove the spinach and squeeze out as much water as you can. Cut into 2-inch pieces.
7. In a medium bowl, combine the dashi, soy sauce, and sugar. Add the spinach and toss well to distribute.
8. Grind the sesame seeds and salt in a food processor or blender. Add to the spinach and stir. Serve on the side of the salmon.