Orange-Ginger Salmon with Sautéed Greens

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 1.5 teaspoons brown sugar 
• 1 teaspoon sesame oil dark
• 3 cups basil fresh coarsely chopped
• 2 teaspoons ginger fresh grated peeled
• 2  garlic cloves minced
• 3 tablespoons soya sauce low-sodium
• 1 teaspoon orange zest fresh finely grated
• 16 ounce salmon fillet skinless ()
• 0.3 teaspoon salt 
• 16 cups pkt spinach fresh trimmed
• 2 teaspoons vegetable oil 

Equipment

• bowl
• frying pan
• paper towels
• aluminum foil
• ziploc bags

Directions

1. Combine the soy sauce, ginger, brown sugar, and orange zest in a zip-top plastic bag.
2. Add the fish and marinate 20 minutes (or longer in refrigerator).
3. Remove the fish; reserve marinade.
4. Heat the vegetable oil in a large nonstick skillet over medium-high heat.
5. Add the fish and cook 3 minutes, without turning. Reduce heat to medium, turn the fish, and cover. Cook 3 minutes or until just cooked through.
6. Transfer to a plate, cover with foil, and keep warm.
7. Return the skillet to the heat. To make glaze, pour the marinade into the skillet and bring to a boil. Simmer 1 minute.
8. Transfer to a bowl and cover with foil. Wipe out skillet with a paper towel.
9. Return the skillet to medium-high heat.
10. Add half the basil, salt, pepper, garlic, spinach, and 3 tablespoons water. Cover and cook 2 minutes, or until the spinach is wilted.
11. Transfer to a bowl and repeat with remaining basil, salt, pepper, garlic, spinach, and water.
12. Combine with other spinach and toss with sesame oil.
13. Divide the greens among 4 plates. Top with the salmon, drizzle with glaze, and serve.