Teriyaki salmon with Asian sesame spinach

Teriyaki salmon with Asian sesame spinach: juicy salmon with leaf spinach, garlic, sesame and a teriyaki sauce made from tamari and honey. Quick to make and pleasantly light.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 390 kcal per serving
• Protein: 36 g
• Fat: 23 g
• Carbs: 6 g

Ingredients

• 2 salmon fillets
• 400g leaf spinach
• 1 tbsp white sesame seeds
• 1 clove of garlic
• 1 tbsp sesame oil
• 2 tbsp tamari
• 1 tsp honey

Method

You’ll need: frying pan · chopping board · knife · wooden spoon

1. Pat the salmon fillets dry. Wash the leaf spinach, remove any tough stalks and finely chop the garlic.
2. Toast the white sesame seeds briefly in a large dry frying pan until fragrant. Then take them out of the pan.
3. Heat the sesame oil in the pan and fry the salmon fillets on both sides until browned on the outside and still juicy inside.
4. Stir the tamari and honey together. Reduce the heat, add the sauce to the salmon and toss briefly in the pan until the fish is glossy and coated. Then keep the salmon warm.
5. Add the garlic to the warm pan, then add the leaf spinach and stir until it wilts and is soft.
6. Put the sesame spinach on plates, place the teriyaki salmon on top and sprinkle with the toasted sesame seeds.

Good to know

When it needs to be quick but should still taste like a proper meal, this dish is worth its weight in gold. Juicy, savoury and with exactly the kind of warm pan cooking that feels cosy straight away.

Swaps

Sesame oil → olive oil (more monounsaturated fats); leaf spinach → pak choi (a little milder); white sesame seeds → chopped almonds (more vitamin E and pleasantly nutty; contain tree nuts)

Allergens

Contains fish, sesame and soya (tamari). For children, season mildly and cook through well; in pregnancy, only eat the salmon cooked right through.

Dairy-free recipes