Ingredients for the Teriyaki Sauce:
Peel the ginger and cut into thin slices, squeeze the garlic.
Bring the mirina to a boil in a saucepan. Pour the chicken, water and soy sauce. Add the ginger slices, garlic and sugar. Let the sauce boil for about 5 minutes, then pass through a fine sieve into a small saucepan.
Meanwhile, roast the sesame seeds in a fat-free pan over medium heat until golden. Bring the sauce to a boil again. Mix the cornstarch with a little cold water and mix into the sauce. Add the sesame seeds and let the sauce boil for another 3 minutes.
Ingredients for salmon:
Finely grind the pepper and coriander. Rinse the salmon fillet with cold water, dry and cut into equal pieces according to the number of people. Salt the salmon and roll in the spice mixture.
Heat the vegetable oil in a large non-stick pan and burn the salmon fillets on each side for about 1 minute. Remove from the pan, place on a plate, cover and let stand for 2 minutes.
Ingredients for coconut polenta:
Roast the grated coconut in a pan with the oil and the smaller portion of butter over medium heat and season with a pinch of salt.
For the polenta, bring the chicken to a boil with the coconut milk, the kaffir lime leaves and a pinch of salt. Pour in the polenta while stirring and simmer over low heat for 15 minutes, stirring often. Remove from the heat and add the butter with the prepared grated coconut.
Ingredients for baby spinach:
Wash and chop the spinach, peel and finely chop the garlic. Wash the pepper, dry and cut into thin rings.
Lightly roast the garlic cubes and chilli rings in the vegetable oil in a pan over medium heat. Add the spinach and let it collapse while stirring, salt and refine with the butter.
Arrange the polenta in the middle of preheated plates and add the spinach orname. Place the salmon pieces on the polenta and cover with the sesame teriyaki sauce.