Chilli salmon with garlic spinach

Ingredients

2 tbsp. chilli paste

1 tbsp. mirin

2 tbsp. tamari, divided

2 tabelspoons olive oil, divided

4 cloves garlic, grated, divided

2 tsp. grated fresh ginger

4 pieces of salmon

225g baby spinach

1 tsp. sesame seeds

1 green onion, sliced for garnish

Method

1. Preheat the oven to high and position a rack in the upper third of the oven. Line a baking sheet with parchment paper.

2. In a small bowl make the glaze by whisking together chilli paste, mirin, 1 tbsp. tamari, 1 tsp. olive oil, ¼ of the grated garlic, and ginger.

3. Pat salmon dry and place skin-side down on the prepared baking sheet. Brush with the glaze. Cook through, 5-8 minutes, depending on thickness.

4. Meanwhile, heat the remaining 1 tsp. olive oil in a frying pan over medium-low heat. Add the remaining 3 cloves garlic and cook, stirring, until fragrant about 3 minutes. Add spinach and cook, until wilted. Remove from heat and stir in the remaining 1 tbsp. tamari.

5. Plate the salmon over the spinach and garnish with sesame seeds and green onions.