2 TBSP Gochujang
1 TBSP Seasoned Rice Vinegar
2 TBSP Soy Sauce
1 TBSP Honey
1 1/2 tsp Toasted Sesame Oil
4 tsp minced Garlic
2 tsp grated Ginger
1 lb Salmon, 2-4 fillets
8 cups Baby Spinach
Line baking sheet with foil and cooking spray, or use Silpat. Set oven to broil.
Whisk together Gochujang, Seasoned Rice Vinegar, 1 TBSP Soy Sauce, Honey, 1/2 tsp Sesame Oil, 1 tsp Garlic, and Ginger.
Place Salmon on baking sheet and brush with the glaze.
Broil for 5-10 minutes. Watch it carefully to avoid burning. Cook to your desired doneness.
Heat 1 tsp Sesame Oil in a large pan over MEDIUM-HIGH heat. Add the remaining Garlic and cook until fragrant. Add Spinach and cook for about 4 minutes until the spinach begins to wilt. Add 1 TBSP Soy Sauce and remove from heat.
Serve the Salmon over Rice and Spinach.