Maple Teriyaki Salmon on Dumplings

Memorial Day is a traditional day for grilling - so grill... fish.  And salmon is one of the best fish for grilling, so long as you are willing to lay it on the grill and walk away for a bit.  Don't mess around with it as it cooks or it will break apart.  It'll take a good 4-5 minutes before it's ready to release from the grill and be flipped.  Patience, Luke.
1.5 lb skinless salmon fillets, cut into four portions
2 dozen frozen pot sticker dumplings, vegetable or shrimp filled
About 4 cups baby spinach, or 1 cup frozen
2 cloves garlic, minced
1 Tbsp nam pla, Thai fish sauce
2 Tbsp chopped chives

Marinade:
1/4 cup soy sauce
1/4 cup pale dry sherry
1/4 cup real maple syrup
1 Tbsp sesame oil
1/4 tsp red pepper flakes
2 cloves garlic, minced
1/2-inch fresh ginger, minced
2 Tbsp seasoned rice vinegar (e.g. Marukan)

Whisk together the marinade and marinate the salmon for an hour.  A zip-lock bag works the best because it envelops the fillets with marinade, but a shallow dish, just big enough to hold the salmon will work as well.  Turn the fillets often.

Heat a grill.  Meanwhile, sauté the pot stickers in a non-stick skillet, in a bit of oil to brown them slightly.  Set them aside and add the spinach to the same skillet.  Wilt the spinach and let it release all its water.  Add the garlic and allow to cook for about 2 minutes.  Stir in the nam pla and return the pot stickers to the skillet.  Reheat the stickers, mixing well with the spinach.

Now grill the salmon, over a medium-high heat.  Spray or otherwise brush oil on the fillets and lay them down on the grill.  Allow them to cook for 4-5 minutes on one side without moving or disturbing them.  Trying to move salmon on a grill before it has seared the side can result in a crumbly disaster!  Oil the top side of the fillets.  When the salmon releases naturally and easily from the grill, flip the fillets and cook the other side another minute or two, until just cooked through.

Serve the salmon atop some pot stickers, and sprinkle with chives.  Serves 4.

Cook's Note:  If you would like a sauce, you can microwave the marinade, mixed with about 1/4 cup water in the microwave.  Be sure to bring to a full boil, to make sure the sauce has cooked through, since it had the raw fish in it.  Otherwise, you can make a second batch of marinade with the added water and heat that up.