2 10-ounce bags fresh spinach 4 8-ounce salmon fillets 6 TBS butter ¼ cup heavy whipping cream ¼ tsp dried dill Juice of half lemon ¼ tsp salt Pinch of ground white pepper Pinch of nutmeg Marinade: ¼ cup olive oil ¼ cup...

• 2 10-ounce bags fresh spinach
• 4 8-ounce salmon fillets
• 6 TBS butter
• ¼ cup heavy whipping cream
• ¼ tsp dried dill
• Juice of half lemon
• ¼ tsp salt
• Pinch of ground white pepper
• Pinch of nutmeg
• Marinade:
• ¼ cup olive oil
• ¼ cup dry white wine
• 1 TBS lemon juice
• ½ tsp Worcestershire sauce
• 1 tsp soy sauce
• ¼ tsp Tabasco sauce

1. Pick stems from spinach; discard bad leaves; wash thoroughly
2. Place spinach in large saucepan and cook, uncovered, over medium-low heat until wilted; drain and set aside to cool; squeeze out excess water, coarsely chop and set aside
3. Prepare marinade by combining olive oil and last 5 ingredients in a wide bowl;
4. Add salmon fillets and marinate for a minute on each side
5. Place marinated salmon pieces on greased baking sheet and broil 3 inches from heat for 3 minutes; flip and dot each piece with ¼ tsp butter and broil for another 2-3 minutes; loosely cover with foil to keep warm
6. Place spinach into saucepan, add cream and cook over medium-low heat, stirring, until spinach is heated through
7. Melt remaining butter in saucepan over low heat; add dill, lemon juice, salt, pepper, and nutmeg, and whisk constantly until a creamy sauce forms
8. Divide spinach amount 4 serving plates; arrange a salmon fillet on top and spoon sauce over all

Serves 4