Ginger Soy Poached Salmon with Spinach

1. Season the Fish

Sprinkle the salmon with a pinch of salt and set aside, allowing it to come to room temperature for even cooking.

2. Sweat the Aromatics

In a shallow pot with a lid, over medium heat, add a drizzle of avocado oil. Add the sliced ginger and chopped scallion whites with a pinch of salt. Cook, stirring frequently, until the aromatics soften and release their fragrance, but not browned, about 3-5 minutes.

3. Add the Cooking Liquid

Pour in the dashi, rice vinegar, and soy sauce. Increase the heat to bring the mixture to a simmer and then lower it to maintain a gentle simmer. Let the broth reduce by roughly half, which will concentrate the flavors and create a more cohesive sauce.

4. Add the Fish and Greens

Nestle the seasoned salmon into the pot, spooning some of the liquid over the top. Cover with the lid and reduce the heat to low/medium. Let the salmon cook gently until just cooked through, which should take about 6-8 minutes, depending on the thickness of the fillets. The salmon is ready when it is opaque throughout and flakes easily with a fork. When the fish is about 75% cooked, add the spinach to the pot, with a pinch of salt, around the fish and place the lid back on. Check after a minute or two and stir the spinach to make sure it all wilts in the broth.

5. Finishing Flavors

Before serving, taste the broth and adjust the seasoning if necessary. Drizzle a touch of sesame oil and scatter the reserved scallion greens over the top for added flavor and a pop of color. Serve the poached salmon and spinach with a generous spoonful of the aromatic broth.