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1 tablespoon white miso paste
2 teaspoons mirin (sweet rice wine)
2 teaspoons rice vinegar
2 teaspoons low-sodium soy sauce
1/2 teaspoon sugar
1/2 teaspoon grated peeled fresh ginger
2 (6-ounce) skinless salmon fillets
1 teaspoon toasted sesame seeds
2 teaspoons dark sesame oil
1 teaspoon bottled minced garlic
1 (10-ounce) package fresh spinach
2 teaspoons low-sodium soy sauce
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1st Keep
 wonderbread
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