 Marinade
½ cup rice wine vinegar
½ cup water
6 tablespoons low-sodium soy sauce
2 teaspoons toasted sesame oil
Juice of 2 small limes
1 knob fresh ginger, about 1 1/2 to 2 inches long, peeled and minced
Six 4-ounce wild salmon fillets
Sauce
1 tablespoon chopped shallots
1 teaspoon minced garlic
1 teaspoon minced ginger
1/4 cup minced fresh cilantro leaves
Nests
1/2 teaspoon sunflower or safflower oil
1 tablespoon chopped shallots
1 garlic clove, minced
2 bunches spinach (each 10 to 12 ounces), washed, stemmed, and chopped
1 tablespoon sesame seeds
Garnishes
1/4 cup finely sliced chives
1/4 cup finely minced red bell pepper
Millet and Steamed Asparagus Tips
1.To make the marinade, combine the vinegar, water, soy sauce, oil, and lime juice in a blender. Add the ginger and blend on high speed for 2 minutes, or until smooth.
2. Lay the salmon fillets in a shallow glass or ceramic dish and pour half the marinade over them. Cover and refrigerate for 30 minutes. Reserve the remaining marinade,
3. Preheat the oven to 350°F.
4. Lift the salmon from the marinade and discard the marinade. Lay the fillets in a shallow baking dish and bake for 15 to 20 minutes, or until the fillets just begin to flake when pierced with a fork and an instant-read thermometer registers 140°F.
5. Meanwhile, put the reserved marinade in a saucepan, add the shallots, garlic, and ginger, and bring to a simmer over medium heat. Cook for about 5 minutes, or until the shallots and garlic are tender. Stir in the cilantro, cook for a minute or so, and then remove from the heat.
6. To make the nests, in a large sauté pan, heat the oil over medium heat and cook the shallots and garlic until softened. Add the spinach and cook just until wilted. Sprinkle with sesame seeds.
7. Divide the spinach among 6 plates and top each mound of spinach with a salmon fillet. Spoon the sauce over the salmon and garnish with a sprinkling of chives and minced red peppers. Serve with millet and asparagus tips.
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