Green tea-lacquered salmon w/sweet potatoes & spinach

1/2 c steaming water (about 175 degrees)
4 t loose-leaf green tea, such as Dragonwell or sencha
4 t honey
4 fillets salmon, 6 ozs ea, skin on
4 T extra virgin olive oil
4 sweet potatoes, peeled, diced
8 c baby spinach
1/2 t salt
1 shallot, minced
4 ozs shiitake mushrooms, stems removed, halved
1/2 c dry white wine
2 T fresh lemon juice
1 c chicken or vegetable broth
1 t fresh thyme leaves

Pour steaming water over tea leaves in a small bowl; add honey. Steep, covered, for 2 1/2 mins, strain, discard tea leaves. Place salmon in a nonreactive pan. Brush w/honey tea; pour remaining tea around fish. Marinate in fridge, covered, 1 hr or up to 2 days.
Heat 3 T olive oil in a lg skillet over med heat. Add sweet potatoes; cook, stirring, until golden brown, 6-10 mins. Transfer to a bowl, cover to keep warm. Add spinach & garlic to skillet. Cook, stirring, until spinach is just wilted, less than 1 min. Transfer to a shallow serving bowl, cover to keep warm.
Meanwhile, heat broiler. Line broiler pan w/foil; spray w/vegetable oil cooking spray. Place salmon in pan skin side down; season w/1/4 t salt. Broil until golden brown, about 2 mins. Lower heat to 350 degrees; bake salmon until just cooked through, 5-10 mins.
Pour remaining 1 T of oil into skillet. Heat over med heat; add shallot & shiitakes. Cook, stirring, until shallots are translucent & mushrooms have begun to release some of their juices, 3-4 mins. Add wine & lemon juice, stirring to scrape up browned bits. Heat over med-high heat until reduced by half, about 3 mins; add chicken stock. Reduced by half, 3 mins. Add thyme, remaining 1/4 t salt & pepper to taste. Pour mushrooms & shallot mixture over spinach; too w/salmon. Serve w/sweet potatoes,

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user MSFLGIRL.