Gochujang-Glazed Salmon with Garlic Spinach

Ingredients

• 2 tablespoons gochujang
• 1 tablespoon mirin
• 2 tablespoons reduced-sodium tamari, divided
• 1 tablespoon honey
• 1 ½ teaspoons toasted sesame oil, divided
• 4 cloves garlic, grated, divided
• 2 teaspoons grated fresh ginger
• 1 ¼ pounds salmon, preferably wild-caught, cut into 4 portions
• 8 cups baby spinach
• Sesame seeds and/or sliced scallions for garnish (optional)
  

1. Position a rack in upper third of oven; preheat broiler to high. Line a baking sheet with foil and coat with cooking spray.
2. Whisk 2 tablespoons gochujang, 1 tablespoon mirin, 1 tablespoon tamari, 1 tablespoon honey, 1/2 teaspoon sesame oil, 1/4 of the garlic and 2 teaspoons ginger in a small bowl. 
3. Pat 1 1/4-pound salmon dry and place skin-side down on the prepared pan. Brush the salmon with the glaze. Broil until the salmon is just cooked through, 5 to 8 minutes, depending on thickness.
4. Meanwhile, heat the remaining 1 teaspoon sesame oil in a large skillet over medium-low heat. Add the remaining 3 cloves garlic and cook, stirring, until fragrant and just starting to brown, about 3 minutes. Add 8 cups spinach and cook, stirring, until wilted and the pan is dry, about 3 minutes. Remove from heat and stir in the remaining 1 tablespoon tamari.
5. Serve the salmon over the spinach. Garnish with sesame seeds and/or sliced scallions, if desired.