Roasted Wild Salmon with Soy-Wasabi-Agave Glaze and Green Onions

Directions

Remove salmon from fridge so it can start to come to room temperature. Turn on oven or toaster oven to 450F/230C and preheat 5-10 minutes. Then pour 3 T olive oil in the bottom of roasting pan, put pan in oven and heat until the oil is sizzling, about 5 minutes. While oil heats, rub the flesh side of salmon with herbs. Whisk together the soy sauce, wasabi horseradish, agave nectar, and 1 tsp. olive oil. Slice green onions and set aside. When oil is sizzling, put salmon on roasting pan, skin side up, and roast 4-5 minutes, or until the skin can be easily peeled off the fish Remove pan from oven and peel off skin and discard, then brush the glaze on the top side of salmon, working quickly so you can get it back in the oven as soon as possible. Return salmon to oven and roast 3-5 minutes, or until the fish feels barely firm when you press it with your finger. Don’t overcook, under cooked is better than too done for fish. Remove salmon from oven and place on serving platter, then sprinkle sliced green onions over all the surface of the fish. Serve hot. You could cook the salmon on an oiled grill over high heat using this same method and glaze if you prefer.