Leeks (3 3/4 cups)
into half inch diced pieces, and set aside. Remove the leaves from the
Fresh Parsley (1/3 cup)
and discard stems. Roughly chop the leaves and set aside.
In a medium saucepan over low heat, add
Unsalted Butter (2 Tbsp)
Olive Oil (1 Tbsp)
. Add the leeks and cook for five minutes until translucent.
Whipping Cream (1/4 cup)
. Cover and remove from heat.
Heat a medium saute pan over medium heat. Add the
White Cooking Wine (1/2 cup)
and half a cup of water. Season with
Salt (1 tsp)
Ground Black Pepper (1/2 tsp)
. Add the
Salmon Fillets (2)
and half of the parsley to the saute pan. Simmer for seven minutes.
Remove fish from heat and keep warm.
Meanwhile, in a large saute pan, add one tablespoon of water and the
Fresh Baby Spinach (9 1/2 cups)
. Cover, and cook six minutes until slightly wilted. Season with
Ground Nutmeg (1/2 tsp)
Salt (1/2 tsp)
Ground Black Pepper (1/4 tsp)
. Remove from heat and keep warm.
Meanwhile, return the leeks back to medium low heat and let simmer for three minutes. Remove from heat and set aside for plating.
In the center of two plates, place the spinach. Add the salmon fillets on top of the spinach and top with leek cream sauce. Garnish with remaining parsley.