Ingredients:
1 tablespoon minced fresh garlic
1/2 cup finely chopped shallots
1 1/2 cups water
1/2 lemon
salt and pepper to taste
1/2 cup dry white wine
1 1/2 lbs. salmon fillet, cut into 4 equal pieces
10 oz frozen chopped spinach, thawed, well drained
1 cup heavy cream
1/4 teaspoon grnd nutmeg
1/2 cup finely chopped shallots
1 1/2 cups water
1/2 lemon
salt and pepper to taste
1/2 cup dry white wine
1 1/2 lbs. salmon fillet, cut into 4 equal pieces
10 oz frozen chopped spinach, thawed, well drained
1 cup heavy cream
1/4 teaspoon grnd nutmeg
Directions:
Place the white wine, garlic, shallots, water, salt, and pepper in a large skillet and bring to a boil.
Add the salmon, skin-side down.
Reduce the heat to medium, then cover and simmer until the salmon is cooked (about 4 minutes depending on the thickness).
Remove the salmon from the pan.
Add the spinach to the broth and bring it back to a boil.
Add the lemon juice, cream, and nutmeg, then 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 and cook for just 1 minute to reheat.
Spoon some of the creamed spinach on individual serving plates.
Top with the the salmon, skin-side down, and drizzle lghtly with additional sauce.
Serve immediately.
Add the salmon, skin-side down.
Reduce the heat to medium, then cover and simmer until the salmon is cooked (about 4 minutes depending on the thickness).
Remove the salmon from the pan.
Add the spinach to the broth and bring it back to a boil.
Add the lemon juice, cream, and nutmeg, then 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 and cook for just 1 minute to reheat.
Spoon some of the creamed spinach on individual serving plates.
Top with the the salmon, skin-side down, and drizzle lghtly with additional sauce.
Serve immediately.