Soy-Glazed Salmon With Wilted Spinach and Black Bean-Sweet Potato Salsa

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Democracy Dies successful Darkness

This repast -- a bully 1 for your cholesterol, and affluent successful antioxidants, vitamins and minerals -- comes unneurotic quickly, particularly if you marque the salsa up of clip and simply clasp it successful a lukewarm oven portion preparing the salmon. To navigator the salmon, usage a nonstick cookware oregon a well-seasoned cast-iron skillet. A acceptable of spring-loaded tongs is champion for turning the food portion cooking.

There are 4 alleged ace foods successful the salsa (black beans, saccharine potato, onions and tomato) and 3 successful the salmon (soy, salmon and spinach).

Adapted from Ed Bruske, a idiosyncratic cook and freelance writer.

Ingredients

For the salsa

  • 1 tablespoonful canola oil
  • 1 mean saccharine potato, peeled and chopped into mean dice
  • 1/2 tiny reddish onion, diced (about 1/2 cup)
  • 1 clump scallions, achromatic and tender greenish parts only, thinly sliced
  • Salt
  • Freshly crushed ground pepper
  • 1 cupful cooked oregon canned achromatic beans, drained
  • 12 cherry tomatoes, halved

For the salmon

  • 1 tablespoonful low-sodium soy sauce
  • 1 spoon to 2 teaspoons atom vinegar
  • 1 spoon airy brownish sweetener (or acheronian brownish sugar)
  • 1/2 spoon toasted sesame oil
  • 4 (24 ounces) heavy salmon fillets, preferably chaotic caught
  • 1 tablespoonful canola oil, positive immoderate to brushwood connected fish
  • Salt
  • Freshly crushed achromatic pepper
  • 6 ounces babe spinach leaves (or mature spinach astir chopped), rinsed and shaken astir dry

Nutritional Facts

Per serving

  • Calories

    425

  • Fat

    19 g

  • Saturated Fat

    2 g

  • Carbohydrates

    24 g

  • Sodium

    446 mg

  • Cholesterol

    94 mg

  • Protein

    40 g

  • Fiber

    10 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from Ed Bruske, a idiosyncratic cook and freelance writer.

Tested by Pam Kendrick.

Published March 12, 2026

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