By: Tina O’Connor
4-6 oz salmon fillets, preferably center cut, skin on
2 Tbsp soy sauce
2 Tbsp water
2 Tsp sesame oil
1 garlic clove, minced
1 Tsp minced fresh ginger
2 Tsp sugar
Dash hot pepper sauce
2 bunches spinach, washed and stemmed
Preparation time: 10 minutes.
Cooking time: 15 minutes.
About Tina O’Connor
Fishing is a dominant theme in Tina’s family history – from her great-grandfather, who opened a shipyard to build fishing boats, to her grandfather and father who both fished and worked for packing companies. Tina continued the family tradition, starting her career as a deckhand on her dad’s boat then continuing to work in the industry for over 15 years. Her quick and easy recipe’s a sure-fire taste treat!
About the BC Salmon Marketing Council
This recipe was generously donated by the the BC Salmon Marketing Council. The Council was established in 1991 under the BC Farming Fishing Industries Development Act to promote the interest of producers of commercially harvested BC WILD Salmon. The Council derives revenue by means of the BC Wild Salmon Levy and funding programs & activities. The Council is comprised of 11 Board Directors with extensive seafood industry experience including; Fishermen, Aboriginal, Union and Processor representatives.Partners include all sectors of the BC WILD Salmon industry: harvesters, distributors, processors, retailers, and food service operations. - See more at: https://www.psf.ca/blog/yoo-sah-or-sockeye-mulligan-stew#sthash.0NDWfnAj...
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