Published by Stewart, Tabori & Chang
For this dish, buy the thickest salmon fillets you can, remove all the skin (not as hard as it looks—just have a sharp knife handy), and broil it just until it’s warm all the way though.
Total Timeunder 30 minutes
OccasionCasual Dinner Party, Cooking for a date
Recipe Coursemain course
Dietary Considerationegg-free, low carb, peanut free, soy free, tree nut free
Taste and Texturebuttery, creamy, herby, rich, savory, winey
- Two 10-oz. bags of fresh spinach
- Four 8-oz. salmon fillets
- 6 Tbsp. butter
- ¼ cup heavy whipping cream
- ¼ tsp. dried dill
- Juice of ½ lemon
- ¼ tsp. salt
- Pinch of ground white pepper
- Pinch of nutmeg
- ½ cup extra virgin olive oil
- ½ cup dry white wine
- 1 Tbsp. lemon juice
- ½ tsp. Worcestershire sauce
- 1 tsp. soy sauce
- 2 dashes of Tabasco
Preheat the broiler. Lightly grease a baking sheet and set aside.
Pick stems from the spinach; discard bad leaves. Wash the spinach in several changes of water. Place the wet spinach in a large saucepan and cook, uncovered, over medium-low heat until wilted. Drain the spinach and set aside until cool enough to handle. Squeeze out excess water, coarsely chop, and return to pan. Set the spinach aside.
Combine the marinade ingredients in a wide bowl. Add the salmon fillets and marinate for a minute on each side. Lift the salmon from the marinade and place on the prepared baking sheet. Broil 3 inches from the heat for 3 minutes. Flip the fish, dot each with ½ teaspoon of the butter and continue to broil for another 2-3 minutes. Loosely cover with foil to keep warm.
To the spinach, add the cream and cook over medium-low heat, stirring, until the spinach is heated through. Meanwhile, melt the remaining butter in a saucepan over low heat. Add the dill, lemon juice, salt, pepper, and nutmeg, and whisk constantly until a creamy sauce forms.
Divide the spinach among 4 serving plates. Arrange a salmon fillet on top of the spinach on each plate and spoon sauce over all.
2006 Tom Fitzmorris