Ingredients Jump to Instructions ↓

  1. :

  2. 1 pound salmon fillet

  3. 2 scallions cut in half lengthwise, and trimmed to fit your baking dish

  4. 1/2 pound spinach (or any other tender greens such as swiss chard, etc.)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees.

  2. Place the whole salmon fillet in a shallow dish. Combine the ingredients for the marinade and pour over the salmon. Leave to marinate for 10 minutes.

  3. Arrange the scallions in a row in the bottom of an 8×8 baking dish. Remove the salmon from the marinade and set on top of the scallions. Place in the oven and bake for 12-15 minutes, depending on the thickness of the fillet, or until an instant-read thermometer reads 120 degrees at the thickest part of the fish. (Thanks to frequent Good Eats viewership, I have a digital probe thermometer , which is really handy for everything like this, not to mention Alton Brown’s excellent recipe for standing rib roast .) I had a pretty thick piece of fish the other day, so it actually ended up taking about 18 minutes to reach the 120 degrees.

  4. Meanwhile, make the sauce. Combine the marinade with the stock, salt and sesame oil and bring to a simmer in a medium saucepan. Dunk the spinach in the sauce until it wilts slightly (this should only take a few seconds) and remove the spinach (sans sauce) to your serving dish. Add the dissolved cornstarch to the simmering sauce and allow to thicken slightly.

  5. Remove salmon from the oven and transfer it and the scallions to serving dish with the spinach. Pour the sauce over it and serve with lots of white rice.


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