Orange-Ginger Salmon With Sautéed Greens

• 3 tablespoons low-sodium soy sauce
• 2 teaspoons grated peeled fresh ginger
• 1 1/2 teaspoons brown sugar
• 1 teaspoon finely grated fresh orange zest
• 4 (4-ounce) skinless salmon fillets (about 1 inch thick)
• 2 teaspoons vegetable oil
• 3 cups coarsely chopped fresh basil
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 1 pound fresh spinach, stems trimmed (about 16 cups)
• 1 teaspoon dark sesame oil

1. Combine the soy sauce, ginger, brown sugar, and orange zest in a zip-top plastic bag. Add the fish and marinate 20 minutes (or longer in refrigerator). Remove the fish; reserve marinade.
2. Heat the vegetable oil in a large nonstick skillet over medium-high heat. 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. Transfer to a plate, cover with foil, and keep warm.
3. Return the skillet to the heat. To make glaze, pour the marinade into the skillet and bring to a boil. Simmer 1 minute. Transfer to a bowl and cover with foil. Wipe out skillet with a paper towel.
4. Return the skillet to medium-high heat. Add half the basil, salt, pepper, garlic, spinach, and 3 tablespoons water. Cover and cook 2 minutes, or until the spinach is wilted. Transfer to a bowl and repeat with remaining basil, salt, pepper, garlic, spinach, and water. Combine with other spinach and toss with sesame oil.
5. Divide the greens among 4 plates. Top with the salmon, drizzle with glaze, and serve.

soy sauce, fresh ginger, brown sugar, orange zest, salmon, vegetable oil, fresh basil, salt, freshly ground black pepper, garlic, fresh spinach, dark sesame oil

Taken from www.myrecipes.com/recipe/orange-ginger-salmon-with-sauted-greens (may not work)