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Crispy Salmon on Tatsoi with Spicy Thai Sauce

 
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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

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
*

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

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.

Thinly slice the shallot or red onion.
Meanwhile, add 2 teaspoons of olive oil in another nonstick skillet over medium heat until hot.

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.

Cook until the spinach is wilted but still bright green, 2 to 3 minutes.
Divide the cooked baby spinach or tatsoi evenly among 4 serving plates.

Spoon the sauce over the fish and vegetables.

 

* not incl. in nutrient facts

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Comments

Greensboro, United States
 almost 2 years ago

Excellent recipe. We have a local farmer that has the
Tatsoi and an amazing veggie like spinach

Nutrition Facts

Serving Size 260g (9.2 oz)
Amount per Serving
Calories 32530% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 94mg 31%
Sodium 620mg 26%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 2%
Sugars g
Protein 69g
Vitamin A 1% Vitamin C 9%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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