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Poached Salmon in Creamy Spinach

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 35 min
Category: Dinner Entrees Sub Category: Fish & Seafood Entrees

what you need
  • 1/2 cup dry white wine
  • 1 tablespoon minced fresh garlic
  • 1/2 cup finely chopped shallots
  • 1 1/2 cups water
  • Salt and pepper to taste
  • 1 1/2 lb. salmon fillet, cut into 4 equal pieces
  • 10 oz. frozen chopped spinach, thawed, well drained
  • 1/2 lemon
  • 1 cup heavy cream
  • 1/4 teaspoon ground nutmeg
make it
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 salmon, skin-side down, and drizzle lightly with additional sauce. Serve immediately.
Notes
Creative and delicious.
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