Chinese Five-Spice Salmon with Ginger-Scallion Spinach

Ingredients

• 1.2 lb Salmon fillets
• 10 oz Spinach
• 2 cloves Garlic
• 1 tbsp Ginger
• 4 Scallions
• 3 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Honey or brown sugar
• 1 tsp Five-spice powder
• 1 tbsp Neutral oil
• 1/4 cup Chicken broth (or water)
• 1/4 tsp Salt(optional)
• 1/4 tsp Black pepper(optional)

Instructions

1. 1

   Make glaze: whisk soy sauce, rice vinegar, honey, five-spice, minced garlic, grated ginger, and broth.

2. 2

   Pan-sear salmon: heat oil in a skillet over medium-high. Season salmon with salt and pepper. Sear skin-side down (or presentation side) 3–4 minutes until browned.

3. 3

   Glaze and finish: flip if needed, pour in glaze, and simmer 3–6 minutes until salmon flakes and sauce reduces.

4. 4

   Ginger-scallion spinach: in a separate pan, quickly sauté sliced scallion whites with a splash of water for 30 seconds, then add spinach and toss until just wilted.

5. 5

   Finish spinach with scallion greens and a tiny splash of soy/vinegar from the glaze (optional).

6. 6

   Serve: plate spinach and top with salmon, spooning reduced glaze over the fish.