Miso Salmon & Spinach

• 1 cup sake
• 14 cup white miso
• 14 cup mirin
• 4 boneless skinless salmon fillets (about 5 oz. each)
• 1 (10 ounce) bag Baby Spinach
• 1 -2 tablespoon light soy sauce
• 2 teaspoons sesame seeds, toasted

1. Combine sake, miso and mirin in a large deep skillet or dutch oven.
2. Bring to a boil over hight heat.
3. Reduce heat to medium; add salmon.
4. Simmer, uncovered, 4 minutes.
5. Turn salmon over; simmer 3-4 minutes more or until salmon is opaque in center.
6. Transfer salmon to plate and keep warm.
7. Add spinach in 2 batches to liquid in skillet; cook 2 minutes or until spinach is wilted.
8. Remove spinach with slotted spoon and keep warm.
9. Turn heat to high and bring liquid to a gentle boil.
10. Cook 1-2 minutes or until sauce is reduced to about 1/4 cup.
11. Season with soy sauce.
12. Serve salmon over spinach, drizzle with sauce and sprinkle with sesame seeds.

sake, white miso, mirin, salmon, spinach, soy sauce, sesame seeds

Taken from www.food.com/recipe/miso-salmon-spinach-287933 (may not work)