Poached Salmon with Creamed Spinach Sauce
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.
- 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. Spoon some of the creamed spinach on individual serving plates. Top with the salmon, skinned-side down, and drizzle with additional sauce. Serve immediately.