Wild Salmon With Ginger-Soy Cane Syrup Glaze - Edible Dallas and Fort Worth

Ingredients

• 1 tablespoon soy sauce or tamari
• 1 tablespoon rice wine vinegar
• 1 tablespoon fresh grated ginger
• 1 teaspoon finely chopped jalapeño
• 1 tablespoon cane syrup
• 1 to 2 tablespoons olive oil
• 4 (5-ounce) wild salmon fillets, skins left on
• Sea salt and pepper
• 3 ounces baby spinach
• 1 avocado, chopped
• 3 green onions, sliced on the bias
• White sesame seeds, for serving