- Serves: 4-6 servings
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- 1 lb. Local King Salmon Fillets, scales & pin bones removed
- 2 bunches Spinach, trimmed & thoroughly washed
- 3 Garlic Cloves, finely minced
- 1 small Shallot, finely minced
- 1/4 c. Dry White Wine
- 1 c. Whole Milk
- 1/2 c. Heavy Cream
- 2 tbsp. Unsalted Butter
- 2 tbsp. All-Purpose Flour
- 1 tsp. Dijon Mustard
- Salt & Black Pepper
- 2 tbsp. Olive Oil
To prepare the cream sauce, heat butter until melted then whisk in flour. When flour is no longer raw, remove from heat and whisk in wine, cream, Dijon, and milk. Return to medium-low heat, and gradually bring to a simmer, whisking frequently. When sauce begins to bubble, immediately, reduce heat. Cook until sauce is velvety, then season to taste with salt and black pepper.
While sauce cooks, lightly pat prepared salmon fillets dry with paper towels, then season liberally with salt and black pepper. Heat a non-stick or well-seasoned skillet with 1 tbsp. olive oil until hot but not yet smoking. Add salmon to pan, skin side down, and sear for 2 to 3 minutes or until skin is crisp and golden. Flip and continue cooking 2 to 3 minutes or until flesh is firm and opaque.
Meanwhile, heat remaining olive oil in a separate pan on medium; when hot, add shallots and garlic. Sauté until garlic is fragrant and shallots are translucent, then add spinach. Cover tightly for 5 to 7 minutes or until spinach has wilted completely, then season to taste with salt and pepper. Serve salmon over sautéed spinach, and top generously with cream sauce.