Steamed salmon and spinach with san-bai zu dressing

Ingredients:

• 1 skinless, boneless salmon fillet (450 g)
• 1 pack (400 g) firm tofu (optional)
• 450 g washed fresh spinach (cut off stems)
• 1/4 cup soy sauce
• 1/4 cup mirin sauce (rice wine)
• 1/4 tbsp. rice wine vinegar
• 1 piece fresh ginger, peeled and finely grated (1.5 cm)
• Ground black pepper
• 3 green onions, washed and thinly sliced ​​diagonally, for garnish
• 2 tablespoons toasted sesame seeds for garnish
• White rice for serving

Preparation:

1. Cut the tofu into 4 flat pieces and place them on a thin cotton towel or piece of cheesecloth to absorb the liquid.
2. Cut the salmon fillet into 8 slices, each about 2 cm thick. Fold 2 salmon strips, skin-side down, to form a yin-yang circle and place them on each piece of tofu.
3. Place a rack in a large pot of boiling water. Place the tofu and salmon on the rack in a steamer basket, surround with spinach, and steam, covered, for 4-6 minutes.
   
   Spinach in san-bai zu (in vinegar marinade): In a small saucepan, bring the soy sauce, mirin, rice wine vinegar, ginger, and black pepper to a boil. Remove from heat.
4. To serve, place the tofu and salmon in each of 4 shallow bowls filled with white rice and spinach. Drizzle each serving with the vinegar mixture and sprinkle with green onions and sesame seeds. Serve immediately.