Serves: 2 2 x 175 g (6 oz) fillets of wild Alaska salmon 2 tbsp soy sauce 2 tbsp toasted sesame oil 2 tbsp mirin (or white wine vinegar) 225 g (8 oz) fresh spinach 100 g (4 oz) green or Savoy cabbage, shredded 1 bunch spring onions, trimmed and sliced Pinch of chilli flakes (optional) Salt and freshly ground black pepper 1 tsp sesame seeds
• Put the salmon fillets into a shallow dish. Mix together the soy sauce, sesame oil and mirin or white wine vinegar and pour over the salmon. Cover and leave to marinate for at least 30 minutes. • When ready to cook, heat a frying pan and add the fish fillets, along with the marinade. Cook gently over a low heat for about 8 minutes, turning once. At the same time, cook the spinach, cabbage and spring onions in a little lightly salted boiling water for about 3 – 4 minutes, until wilted. • Drain the vegetables well. Season with black pepper, then share between warmed plates. Top with the salmon fillets and serve at once, sprinkled with sesame seeds. Recipe from the Alaska Seafood Marketing Institute.