Salmon and spinach with asian glaze

1 large salmon filet
1 10oz bag spinach
1 tsp minced/crushed garlic
1 Tbsp oil

For sauce
4 Tbsp soy sauce
2 Tbsp black bean paste
1 Tbsp honey
2 tsp white vinegar
1/8 tsp garlic powder
2 tsp sesame oil
1/8 tsp black pepper
10-20 drops chinese hot sauce (optional)

Preheat oven to 400 and line a baking sheet with foil.

In a bowl, mix all sauce ingredients together and set aside. Place salmon filet on foil, and spoon 2 Tbsp of sauce over the fish, rubbing in slighly. Wrap foil loosely around fish and bake for 12-15 minutes, depending on thickness of filet.

Meanwhile, in a saucepan, heat oil and brown garlic slightly. Add washed and drained spinach leaves. Cook until wilted. Add remaining sauce to spinach and cook for 5 more minutes.

Serve salmon on a bed of cooked spinach. Serve warm.