• Rinse and pat dry salmon fillets. Season with salt and pepper to taste.
• In a saucepan over medium heat, combine sesame oil and brown sugar. Cook, stirring regularly until dissolved. Add chili sauce and cook for about 1 minute or until heated through. Remove from heat.
• Line a baking sheet with foil and spray with cooking spray. Arrange in a single layer on a lightly prepared baking sheet. Brush top and sides of salmon with sweet chili glaze until fully coated. 
• Set oven to broil, making sure oven rack is about 5 to 6 inches down from the broiler. Broil fish for about 8 to 10 minutes or until top is caramelized and thermometer inserted in the center of fish reads 145 F. Remove from heat and serve hot with spinach.

For the Garlic Spinach

• In a skillet over low heat, add olive oil and butter. When butter just begins to melt, add garlic and cook for about 30-45 seconds or until lightly browned. 
• Increase heat to high, stirring regularly so garlic doesn't burn. Add spinach and toss for about 1 to 2 minutes or until just wilted. Season with salt and pepper to taste.