Crispy Salmon on Tatsoi with Spicy Thai Sauce

• 1/4 cup honey or sugar
• 2 tablespoons fish sauce
• 3 tablespoons water
• 2 1/2 tablespoons 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
• 1 1/2 pounds salmon or other type of fish as desired
• 1 x olive oil
• 1/2 each red onion halved and thinly sliced, or 1 shallot
• 14 ounces baby spinach or tatsoi

1. Add the honey, fish sauce, water, lime juice, ginger, garlic and thai chili in a bowl, whisk until well blended.
2. Season with salt and pepper.
3. Heat a large nonstick skillet over medium heat.
4. Brush the fish fillets on all sides with about 2 to 3 tablespoons olive oil.
5. Sprinkle salt and pepper over the fillets.
6. Cook until just opaque in the center, about 5 minutes.
7. Only cook one side.
8. Meanwhile, add 2 teaspoons of olive oil in another nonstick skillet over medium heat until hot.
9. Stir in sliced red onions or shallots, and cook for 1 minute.
10. Stir in baby spinach or tatsoi.
11. Cook until the spinach is wilted but still bright green, 2 to 3 minutes.
12. Season with a pinch of salt and freshly ground black pepper.
13. Divide the cooked baby spinach or tatsoi evenly among 4 serving plates.
14. Arrange the cooked fish on top of spinach.
15. Spoon the sauce over the fish and spinach.
16. Serve and add more sauce as needed.

honey, fish sauce, water, lime juice, ginger, garlic, peppers, salmon, olive oil, red onion, baby spinach

Taken from recipeland.com/recipe/v/crispy-salmon-on-tatsoi-spicy-t-52516 (may not work)