Crispy Salmon on Tatsoi with Spicy Thai Sauce

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 Tablespoon olive oil
1/2 each red onion halved and thinly sliced, or 1 shallot     
14 ounces Tatsoi    

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 Tatsoi or baby spinach. 

Cook until the greens are 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.

From:  recipeland.com