Salmon with Lemongrass and Black Vinegar Dressing

Courtesy of Michele Cranston (Marie Claire Easy cookbook)

SO delicious.

And BTW, lemongrass looks like this (in case you didn't know - because I sure didn't!):

Ingredients for Dressing
1 lemongrass stem
1 tbsp grated ginger (I ran out that day)
125 ml mirin
2 tbsp Chinese black vinegar

Rest of Ingredients
500g spinach
4 spring onions, chopped into 3cm pieces
4 180g salmon fillets

Preparation
1. Trim lemongrass stem of tough outer leaves. Trim base. Slice stem in half and finely chop the tender bottom.

2. Place chopped lemongrass in bowl with ginger, mirin and vinegar.

3. Place spinach and spring onions in large frying pan. Add 250ml of water.

4. Top with salmon. Cover and cook in high heat for 8 minutes.

5. Serve topped with dressing.