Orange Ginger Salmon With Sautèed Greens

From Health Magazine.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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 fresh ground black pepper
• 2  garlic cloves, minced
• 1  lb fresh spinach, stems trimmed (about 16 cups)
• 1  teaspoon  dark sesame oil

Directions

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.
3. 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.
4. Return the skillet to the heat. To make glaze, pour the marinade into the skillet and bring to a boil.
5. Simmer 1 minute. Transfer to a bowl and cover with foil. Wipe out skillet with a paper towel.
6. Return the skillet to medium-high heat. Add half the basil, salt, pepper, garlic, spinach, and 3 tablespoons water.
7. 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.
8. Combine with other spinach and toss with sesame oil.
9. Divide the greens among 4 plates. Top with the salmon, drizzle with glaze, and serve.