Place 4 pieces of salmon into a skillet, and pour over the tamari and sherry.
Add the three cloves garlic with a garlic press.
Let marinate for 10 minutes, flipping the fish halfway through.
In the meantime, using a grill or grill pan, cook the asparagus in olive oil for about 5-7 minutes, or until it shows grill marks and is firm, but easily speared with a fork. Set aside to cool.
After salmon has marinated, simmer it in its marinade over medium heat until most of the sauce is absorbed.
While salmon is cooking, pour 1/2 cup boiling water over 2 bags of green tea and steep, covered, for 5 minutes.
Squeeze out the tea bags, and mix in arrowroot powder. Pour tea mixture over salmon and cook another 5 minutes or so, or until the sauce thickens slightly.
Roast sesame seeds in an un-oiled frying pan until the seeds begin to jump, be careful not to let them burn.
Mix seeds into salmon and sauce.
Slice asparagus into two inch pieces, toss with spinach.
Serve salmon over a bed of spinach and asparagus, and pour sauce over salad.