Spinach and asparagus

1. Wash the spinach with cold water and cut it into 3 parts, the stems, the middle and the leaves. Tie each bundle together with butchers string. (If you're only using the spinach leaves you can skip to step 5)
2. Bring a small pot of water to a boil and add a pinch of salt. Prepare a bowl of ice cold water next to it.
3. Add the spinach stems to the water and set a timer for 1 minute.
4. After 1 minute, add the middle part and set a timer for 45 seconds, leaving the stems in.
5. After 45 seconds, add the leaves and boil all the spinach together for 30 seconds.
6. Transfer all the bundles to the bowl of ice cold water and leave to cool for 1-2 minutes.
7. Gently squeeze the spinach to remove the water and place on a piece of kitchen paper to absorb the excess.
8. Heat a pan on medium and melt the butter. (Alternatively, you can start this step half way through cooking the salmon so that they're ready at the same time.)
9. Add the spinach and asparagus to the pan along with a pinch of salt and pepper. Stir fry for 2-3 minutes and then remove from the heat. Set aside for later.

Teriyaki salmon

1. In a small bowl, mix the soy sauce, mirin, sake and sugar until the sugar is dissolved. Set aside for later.
2. Dry the surface of the salmon with kitchen paper and sprinkle each side with a pinch of salt and pepper.
3. Coat the surface of the salmon with a thin layer of potato starch. Make sure it's covered on both sides and brush off any excess.
4. Heat a frying pan on medium and drizzle the oil. Swirl the pan around to make sure the base is evenly coated.
5. Place the salmon fillets in the pan with the skin side down and fry for approximately 4 minutes.
6. Once the skin is brown and crispy, flip the salmon fillets and fry for 2 minutes.
7. Pour the sauce from step 1 over the salmon.
8. Move the salmon around the pan so that the sauce sticks to the bottom and spoon it over the top to coat the skin side.
9. Once the sauce is thick, glossy and the salmon is well covered, remove it from the heat.
10. Dish up the rice and top with a bed of spinach. Place the salmon fillets on top and arrange the asparagus next to them.
11. Pour the leftover sauce from the pan over the salmon and garnish with sesame seeds and chopped spring onions (optional).
12. Enjoy!