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Crispy Salmon on Tatsoi with Spicy Thai Sauce


  • 1/4 c. honey or maple syrup
  • 2 Tbsp. fish sauce
  • 3 Tbsp. water
  • 2 1/2 Tbsp. lime juice
  • 2 inches fresh ginger root, peeled and minced
  • 1 clove garlic, minced
  • 1/4 tsp. dried red pepper (to taste)
  • 1 1/2 lb. salmon (or other fish)
  • olive oil
  • 1/2 red onion, thinly sliced
  • 1 head tatsoi, leaves separated


  1. Combine honey, fish sauce, water, lime juice, ginger root, garlic, and hot pepper in a bowl.  Season with salt and pepper.
  2. Heat a large nonstick skillet over medium heat.  Brush fish filets on all sides with olive oil; season with salt and pepper
  3. Cook fish for about 5 minutes, just until center is opaque.  Only cook on one side.
  4. Meanwhile, heat 2 tsp. olive oil in another skillet over medium heat.  Cook onion slices for 1 minute.
  5. Stir in tatsoi and cook until wilted but still bright green.  Sprinkle with salt and pepper.
  6. To serve, divide tatsoi among 4 plates.  Place fish on greens, and spoon sauce on top.