In a dutch oven or similar type of thick pot with a lid, add the water, soy sauce, and frozen spinach. Put the lid on and simmer the mixture over low heat for a couple minutes until the spinach has thawed completely. Stir to break apart the spinach.

Season fish with a pinch of salt.

Add ginger and green onion whites to the pot, then add the mushrooms, then top with the fish.

Cover the pot and steam the fish 6-8 minutes until fully cooked. Top with sesame oil and green onion greens and serve.

In a small bowl, mix together the olive oil, red wine vinegar, Italian seasoning, and some salt/pepper. Set dressing aside.

Add all remaining ingredients to a large bowl, pour the dressing over salad, toss, and serve.