photo by Ellise Pierce
Makes 4 servings
1 tablespoon soy sauce or tamari
1 tablespoon rice wine vinegar
1 tablespoon fresh grated ginger
1 teaspoon finely chopped jalapeño
1 tablespoon cane syrup
1 to 2 tablespoons olive oil
4 (5-ounce) wild salmon fillets, skins left on
Sea salt and pepper
3 ounces baby spinach
1 avocado, chopped
3 green onions, sliced on the bias
White sesame seeds, for serving
Whisk together the first five ingredients. Taste and adjust if needed —the sweetness, acidity, salty and heat should balance. You may make this in advance and keep in the fridge.
Preheat the oven to broil.
Rub the olive oil over the salmon fillets and put them in a baking dish. Salt and pepper them and slide into the broiler. Cook for 5 to 10 minutes—you’re going for an opaque exterior with pink insides. About halfway through cooking, remove the salmon and spoon some of the glaze on top. Return to the oven to finish cooking. Serve the salmon fillets on plates with baby spinach (I like mine raw, but you may certainly wilt yours if you prefer) and chunks of avocado. Sprinkle with sliced green onion and sesame seeds.