Poached Salmon with Creamed Spinach Sauce

Serves 4

Salmon is so good and quite versatile. This recipe for poached salmon, served with a creamy spinach sauce, is quick and easy enough for a weeknight dinner, but makes a lovely presentation for a special occasion or entertaining.

Ingredients

• 1/2 cup dry white wine
• 1 tablespoon minced fresh garlic
• 1/2 cup finely chopped shallots
• 1-1/2 cups water
• Juice of 1/2 lemon
• Salt and pepper to taste
• 1-1/2 pounds center cut salmon fillet, cut into 4 equal pieces, skin removed
• 10 ounces frozen chopped spinach, thawed and well drained
• 1 cup heavy cream
• 1/4 teaspoon ground nutmeg

Place the wine, garlic, shallots, water, salt and pepper in a large skillet. Bring to a boil. Add the salmon, skinned-side down. Reduce heat to medium; cover and simmer until salmon is cooked, about 4 minutes, depending on thickness. Remove salmon from pan.

Add the spinach to the broth and bring back to a boil. Add the lemon juice, cream and nutmeg. Cook until the mixture has reduced by half, about 3 minutes. Taste for seasoning. Return the salmon and any accumulated juices to the pan; cook just for 1 minute to reheat.

To serve, spoon some of the creamed spinach on individual serving plates. Top with the salmon, skinned-side down, and drizzle with additional sauce. Serve immediately.

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