To assemble steaming unit, fit rack in bottom of wok or large deep skillet (rack should sit about 1 inch/2.5 cm from bottom). Find shallow glass or ceramic ovenproof dish that sits on the rack. There should be a lid for the wok or use foil. Arrange spinach leaves over bottom of baking dish. Sprinkle with half the chopped ginger and green onions. Arrange fish on top in single layer. Sprinkle with remaining ginger and green onions. Arrange two lemon slices on each fillet. Sprinkle with pepper. Add water to wok or skillet, just to top of rack (water should not touch baking dish). Bring water to boil. Set baking dish with fish on rack and cover. Cook at medium high heat for 8 to 10 minutes if fish is about 1 inch/2.5 cm thick. Meanwhile, prepare dressing by combining soy sauce, water, sesame oil, garlic, minced ginger, sugar and hot pepper flakes. When salmon is ready, pour dressing over and sprinkle with chives, cilantro and sesame seeds. NOTES : This dish, from "Simply HeartSmart Cooking", is delicious hot or cold. Makes 4 servings