Ikuyo's Salmon with Tofu, Spinach, and Soy Ginger Sauce

Slice salmon fillet into four ½-inch thick slices. Place two salmon slices, side-by-side, on top of each piece of tofu.

In a small saucepan, combine soy sauce, mirin, rice wine vinegar, and ginger. Bring to a boil, remove from heat, and set aside.

Place a rack above boiling water in a wok, large pot, or steamer. Place tofu/salmon in steamer with spinach strewn around sides. Cover and steam for 4 to 6 minutes. Transfer spinach to 2 shallow bowls. Top with tofu/salmon combination. Pour warm soy mixture over each, sprinkle with scallions and sesame seeds, and serve immediately.

* According to the Monterey Bay Aquarium Seafood Watch program, wild salmon from Alaska is a Best Choice and wild salmon from California, Oregon, and Washington are a Good Alternative. Avoid farmed salmon. For more info about sustainable seafood, go to www.seafoodwatch.org.