This comes from the cookbook Isabel's Cantina (see the side bar) one of my favorite cookbooks. It isn't considered "gluten-free" but many dishes are naturally gluten free. It's a latin-asian fusion. I call it a party in your mouth. The flavors are so unusual, yet go together exquisitely. Years ago my husband and I had an anniversary getaway in Ashland, Oregon. Since our anniversary is at an unpopular time of year to vacation, we got a sweet hotel package that included dinner. Unfortunately upon our arrival it was very clear that the restaurant was out of order. Instead we were given vouchers for the restaurant around the back called the "Dragonfly". I can't say how glad we are that we "accidentally" ended up there. Our food was unforgettable to the point that I ordered the cookbook she has immediately. Isabel also has restaurants in California, and Portland, Oregon.
Four 6 oz skinless salmon fillets
3 TBS canola oil
1/2 cup soy joy sauce
3 cups baby spinach or arugula
soy joy sauce
1/4 plus 2 TBS soy sauce (or coconut aminos or chicken broth and salt)
2 TBS dark sesame oil
2 TBS honey
2 TBS minced ginger
1 clove garlic, minced
1/2 cup fresh cilantro
1/2 tsp chile flakes (I omit this)
Combine soy joy ingredients with 1/4 cup plus 2 TBS cold water and puree until smooth. The sauce can be stored covered in the fridge for up to one week.
1/2 small papaya, peeled, seeded and diced
1/2 mango peeled and diced
1/2 small red onion, diced
1 jalapeno, seeded and minced (I omit this)
1/2 cup chopped fresh mint
Toss gently to mix.
Heat a large saute pan, preferably nonstick, over medium-high heat until hot. Rub the salmon fillets on both sides with oil. Place salmon in the pan and cook, undisturbed for at least 3 minutes before turning. Continue to cook until the fish is slightly underdone in the center (Use a fork to pull apart the flakes fora peek inside), about 3 minutes, depending on the thickness of the fish. Drizzle the soy joy sauce over the fish, turn the salmon over, and swirl the pan to nicely coat the salmon with the sauce for a minute or two. The fish should be crisp and caramelized on the outside and moist and flaky on the inside.