Soy-Glazed Salmon With Wilted Spinach And Black Bean-Sweet Potato Salsa

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1 tablespoon canola oil

1 medium sweet potato, peeled and cut into medium dice

1/2 small red onion, diced (about 1/2 cup)

1 bunch scallions, white and tender green parts only, thinly sliced


Freshly ground ground pepper

1 cup cooked or canned black beans, drained

12 cherry tomatoes, halved

1 tablespoon low-sodium soy sauce

1 to 2 teaspoon rice vinegar

1 teaspoon light brown sugar (or dark brown sugar)

1/2 teaspoon toasted sesame oil

4 (about 24 ounces) thick salmon fillets, preferably wild caught

1 tablespoon canola oil, plus some to brush on fish

Freshly ground black pepper

6 ounces baby spinach leaves (or mature spinach roughly chopped), rinsed and shaken almost dry

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