Crispy Salmon on Tatsoi with Spicy Thai Sauce

Name: Crispy Salmon on Tatsoi with Spicy Thai Sauce
Yield: 4
Cuisine: Fusion
Ingredients: honey; fish sauce; water; lime juice; ginger; garlic cloves; thai bird's eye chili peppers; salmon; olive oil; red onion; baby spinach

Crispy Salmon on Tatsoi with Spicy Thai Sauce

This quick and easy dish will bring rave reviews from your family or your guests. You can also grill the fish fillets, any kind of fish will work well; using Asian tatsoi instead of baby spinach is also a great option. This is a kind of recipe that you want to make again and again after the first time.

Yield

4 servings

Prep

8 min

Cook

6 min

Ready

16 min

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
¼	cup	honey or sugar
2	tablespoons	fish sauce
3	tablespoons	water
2 ½	tablespoons	lime juice
2	inches	ginger peeled and freshly minced	*
1	small	garlic cloves freshly minced	*
1		thai bird's eye chili peppers freshly seeded and finely chopped	*
1 ½	pounds	salmon or other type of fish as desired
		olive oil	*
½		red onion halved and thinly sliced, or 1 shallot
14	ounces	baby spinach or tatsoi	*

Ingredients

Amount	Measure	Ingredient	Features
59	ml	honey or sugar
3E+1	ml	fish sauce
45	ml	water
38	ml	lime juice
2	inches	ginger peeled and freshly minced	*
1	small	garlic cloves freshly minced	*
1	each	thai bird's eye chili peppers freshly seeded and finely chopped	*
680.4	g	salmon or other type of fish as desired
1	x	olive oil	*
0.5	each	red onion halved and thinly sliced, or 1 shallot
404.6	ml/g	baby spinach or tatsoi	*

Directions

Add the honey, fish sauce, water, lime juice, ginger, garlic and thai chili in a bowl, whisk until well blended. Season with salt and pepper.

First get together the vegetable and seasoning ingredients.

Heat a large nonstick skillet over medium heat. Brush the fish fillets on all sides with about 2 to 3 tablespoons olive oil. Sprinkle salt and pepper over the fillets. Cook until just opaque in the center, about 5 minutes. Only cook one side.

Dry the fish fillets with one or two clean paper towel.

Cook until just opaque in the center, about 5 minutes.

Meanwhile, add 2 teaspoons of olive oil in another nonstick skillet over medium heat until hot. Stir in sliced red onions or shallots, and cook for 1 minute. Stir in baby spinach or tatsoi.

Cook until the spinach is wilted but still bright green, 2 to 3 minutes. Season with a pinch of salt and freshly ground black pepper.

Divide the cooked baby spinach or tatsoi evenly among 4 serving plates. Arrange the cooked fish on top of spinach. Spoon the sauce over the fish and spinach. Serve and add more sauce as needed.