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

Ingredients

• 1 or 2 larger pieces wild salmon with skin
• 3 T + 1 tsp. olive oil
• About 1 tsp. herb rub, for rubbing salmon
• 1 T soy sauce
• 1 T agave nectar
• 1 T wasabi horseradish
• 3-4 green onions, sliced into thin slices

Directions

1. Take the salmon out of the fridge so it can lose its chill. Heat the oven or toaster oven to 450F/230C, giving it 5-10 minutes to preheat.
2. Pour 3 T olive oil into the roasting pan, slide the pan into the oven, and warm it until the oil is hot and crackling, about 5 minutes.
3. While the oil is heating, season the flesh side of the salmon with the herb rub. Rosemary and Garlic Dried Herb Rub works well here, but any dried herb blend that suits salmon is fine.
4. In a small bowl, whisk the soy sauce, wasabi horseradish, agave nectar, and 1 tsp. olive oil until smooth. Taste a dab with your finger and adjust with more agave or wasabi if you want. Slice the green onions and keep them nearby.
5. Once the oil is sizzling, set the salmon in the hot roasting pan with the skin facing up. Roast for 4-5 minutes, until you can lift a corner and the skin pulls away from the fish easily while the pan is still in the oven.
6. Take the pan out, remove and discard the skin, then quickly brush the glaze over the top of the salmon so the fish can go right back into the oven.
7. Return the salmon to the oven and cook for 3-5 minutes more, just until it feels barely firm, not hard, when pressed with your finger. Try not to take it too far; fish is better a little under than overdone.
8. Transfer the salmon from the oven to a serving platter, then scatter the sliced green onions across the top. Serve hot.
9. If you’d rather grill, use the same method and glaze on an oiled grill over high heat.