Rosie's Roasted Salmon  Contributed by Rosie Smith, friend of
the Division of Fishes at the Smithsonian's Natural History
Museum.   Cook's Strategy Prepare the teriyaki broth while the
salmon is roasting. Start steaming the spinach when the fish is
3/4 done. Serve with sushi rice if desired.  2 pounds wild
Alaskan salmon fillet with skin, cut into 4 pieces Olive oil 1
cup chicken broth 3 to 4 tablespoons Soy Vay Veri Veri Teriyaki
Sauce 1 tablespoon low-sodium soy sauce 1 pound fresh leaf
spinach, cleaned 1 1-inch piece fresh ginger, peeled and
julienned  Preheat oven to 275 degrees Fahrenheit. Rub both
sides of salmon fillets with oil and sprinkle with salt. Place
in a shallow roasting pan and roast for approximately 25-30
minutes per 1 1/4 inch thickness of fish. Fish is done when a
2-pronged fork goes in easily. Combine chicken broth, Soy Vay
Veri Veri Teriyaki Sauce, and the low-sodium soy sauce. Bring to
boil and simmer to reduce by about half. Place the spinach in a
steamer basket and steam covered unti