Grilled Salmon with Lemon Herb Butter Sauce


2 salmon fillets

1 shallot, finely chopped

500g spinach

extra virgin olive oil





1 cup dry white wine

1 cup vinegar

2 bay leaves

1 tbsp. dill

1 tbsp. chives

2 tbsp. cream

100 – 150g butter, at room temperature

1 tsp. lemon zest


Season salmon with salt and pepper and cook in a hot pan for 2-4 minutes on each side or until crispy.

Reduce white wine, vinegar, bay leaves and dill by ¾. Add 2-3 tbsp of reduction to a small bowl and whisk in cream, butter, chives and lemon zest.

Add shallots and spinach to a hot pan until spinach has just wilted. Transfer to a paper towel and squeeze out water.

Serve salmon with spinach and sauce and garnish with dill.