POACHED SALMON WITH CREAMED SPINACH SAUCE

SERVES 4

Salmon is so good and very versatile. This is a great recipe for poaching it, served with creamy spinach sauce.

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 salmon fillet, cut into 4 equal pieces

10 ounces frozen chopped spinach, thawed and well drained

1 cup heavy cream

1/4 teaspoon ground nutmeg

Place the wine, garlic,s hallots, water, salt and pepper in a large skillet. Bring to a boil. Add the salmon, skin-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 about half, about 3 minutes. Taste for seasoning. Return the salmon and any accumulated juices to the pan; cook just for 1 minute to reheat. Spoon some of the creamed spinach on individual serving plates. Top with the salmon, skin-side down, and drizzle with additional sauce. Serve immediately.

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