Ron Burns’ Wild Salmon with Spinach

Served with citrus beurre blanc and sautéed spinach

Ingredients:

• 1 ½ lbs. salmon filet*
• ¼ C olive oil
• ¼ C shallots
• 1 t dill
• 1 t ground black pepper
• 4 oz. spinach
• 5 oz. unsalted butter, room temperature
• 2/3 C white wine
• 1 T black peppercorns
• 1 lemon
• 1 orange
• 2 limes
• 1/8 C red wine vinegar

Directions:

Fish Baste:

In container combine olive oil, shallots, dill and black pepper, saving one-half of the shallots for beurre blanc sauce.

Beurre Blanc:

Squeeze juice of citrus (no seeds) into sauce pan and add black peppercorns, red wine vinegar and one-half of white wine and reduce by half, let stand for seven minutes. Take four ounces of butter and whisk into reduction liquid (add butter one ounce at a time) and strain afterwards.

Salmon:

Cut salmon into three pieces and oven cook or barbecue until salmon is cooked to your preference. Brush with fish baste a few times while cooking.

In sauté pan add one ounce of butter, the spinach and remainder of white wine and sauté until cooked.

Presentation:

On a plate, place spinach in center, salmon on top of spinach and ladle sauce over salmon.

*With good management and fairly healthy habitat, wild Alaskan salmon remain abundant, unlike their Atlantic counterparts.