Crispy Salmon on Tatsoi with Spicy Thai Sauce

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.

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.

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.