Asian Salmon and Mustard Glazed Spinach and Mushrooms

This is a great meal if you are craving something salty but don't want to be too unhealthy. The salmon is so simple and the mustard in the vegetables adds a nice tangy balance to the salty flavor of the fish. I added some wild rice under the veggies just to fill me up.

Asian Salmon
Ingredients:
2 raw fillets of salmon (Slightly bigger than a deck of cards)
2 tablespoons of soy sauce
2 teaspoons of ginger
1 teaspoon of chopped garlic
1 teaspoon of lemon juice
1 tablespoon of hoisin sauce (Asian BBQ sauce that can be found in your grocery store)
no salt or pepper needed since the soy sauce is already so salty.

Directions:
In a large enough plastic bag, place all ingredients in except the fish. Close the bag and make sure that everything is mixed well. Open bag and put the salmon fillets inside. Close the bag and let sit for 20 minutes to marinate.
In a large skillet or pan, turn heat on medium-high. Spray the skillet with vegetable oil and place the fish on the skillet or pan for 5 minutes on each side.

Mustard Glazed Spinach and Mushrooms
Ingredients:
4 cups of spinach (it reduces down in size with heat)
1/2 cup of mushrooms (any kind will do)
2 teaspoons of lemon juice
1 and 1/2 tablespoon of spicy brown mustard
1 teaspoon of minced garlic
salt and pepper to taste

Directions:
Put a large skillet on medium-high heat. Spray with vegetable spray. Add mushrooms, cooking for 3 minutes, stirring to make sure they get softened. Once softened, add 4 cups of spinach, stirring until wilted down completely. Add the rest of the ingredients and stir until combined. Place over wild rice. (I used Uncle Ben's precooked ready rice.)