4 (6 oz/110 - 170 g) salmon fillets
4 cups fresh spinach, washed and drained
freshly squeezed lemon juice, to taste
- Marinate salmon in Teriyaki Sauce for a minimum of 15 minutes, or refrigerate for up to 1 hour.
- Fill Wok with about 3” of water and bring to a rolling boil. Place spinach in a bamboo steamer and top with salmon.
- Cover steamer with lid and place snugly inside Wok. Steam over boiling water for 8–10 minutes, or until fish flakes easily with a fork.
- Squeeze lemon juice overtop before serving. Salmon is a good source of heart-healthy omega-3 fats and Vitamin D.