Salmon with Wilted Spinach and Cream Sauce
- For the salmon
- 4 pieces Norwegian Salmon (each about 200 g, with skin)
- freshly ground peppers
- lemons (juice)
- 2 tablespoons butter
- 2 tablespoons olive oil
For the salmon: Rinse the salmon, pat dry and remove pin bones with tweezers. Drizzle with the lemon juice, and season with salt and pepper to taste.
For the spinach: Rinse the spinach, blanch in a pot of boiling salted water and drain. Heat the butter in a skillet. Add the shallots and cook until translucent. Stir in the spinach and cook, while stirring occasionally, for 6 minutes. Season with salt and pepper to taste.
For the sauce: Combine the stock and wine in a pot. Bring to a boil and reduce to 1/3. Gradually stir in the cream, while reducing the sauce, until there is 200 ml (approximately 3/4 cup). Season with salt and pepper to taste, and keep warm.
For the salmon: Heat the butter and oil in a skillet. Add the salmon and cook for 2-3 minutes per side.
For serving: Spread the sauce and spinach on plates. Top with the salmon and serve with the caviar.