2 salmon fillets
1 shallot, finely chopped
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.