4 6 oz salmon fillets, preferably centre cut, skin on
2 Tbsp. soy sauce
2 Tbsp. water
2 tsp. sesame oil
1 garlic clove, minced
1 tsp. minced fresh ginger
2 tsp. sugar
Dash hot pepper sauce
2 bunches spinach, washed and stemmed
In a small bowl combine soy sauce, water, sesame oil, garlic, ginger, sugar, and hot sauce; set aside.
Place salmon fillets on an oiled rack skin side down over 1-2 inches of rapidly boiling water. Cover with a tight-fitting lid and steam for 8-10 minutes while keeping water at a constant boil. Remove cooked fillets to platter, keep warm.
Steam spinach for 2-3 minutes and drain off excessive liquid, if necessary.
Arrange spinach on individual warmed plates, top each with a piece of salmon and a little of the reserved sauce. Serve with any extra sauce and rice or noodles.
Preparation time: 10 minutes
Cooking time: 15 minutes