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3 tablespoons plus 1 teaspoon reduced-sodium soy sauce
3 tablespoons dry sherry
3 tablespoons water
1 tablespoon finely julienned fresh ginger plus additional for garnish
2 teaspoons granulated sugar
1 teaspoon Asian sesame oil
1 (5- or 6-ounce) bag baby spinach
2 (4-ounce) salmon fillets, preferably skinless
1 scallion, thinly sliced
1 teaspoon sesame seeds, toasted
In a saucepan, combine soy sauce, sherry, water, ginger, and sugar and bring to a boil. Cover
and keep warm over very low heat.
Lightly coat a steamer basket with nonstick cooking spray. Set the basket in a large stockpot
with water filled to just below the basket. Add salmon. Place over medium-high heat, cover,
and cook for 6 to 8 minutes, or until cooked through. Do not overcook.
While salmon is cooking, in a skillet over medium-high heat, add sesame oil. Sauté the
spinach until bright green and wilted.
Divide spinach in two large soup bowls. If necessary, remove skin from salmon. Place fish
on top of spinach. Pour soy broth over fish and sprinkle with scallions, sesame seeds, and
additional ginger, if desired.
Nutrition Information Per Serving
Calories 295, Calories from Fat 115, Total Fat 13.0 g, Saturated Fat 2.2 g, Trans Fat 0.0 g,
Polyunsaturated Fat 3.5 g, Monounsaturated Fat 5.9 g, Cholesterol 75 mg, Sodium 1065 mg,
Total Carbohydrate 12 g, Dietary Fiber 12 g, Sugars 7 g, Protein 29 g