Wine Poached Coho Salmon and Catalan Style Sauteed Spinach

This recipe is really simple and great for hot summer nights when you don't want to turn on the oven

Wine Poached Coho Salmon with Creamy Mustard Sauce

1 lb coho or other variety of salmon

2 cups your favorite white or rose wine (I used some leftover sauvignon blanc)

Sprinkle of salt and fresh ground pepper

3 tsp. Kerrygold garlic herb or plain butter (for a lower fat version, omit the butter)

2 tbs. fresh chopped parsley

Pour wine into a sauteuse or similar type of saute pan over medium-high heat. Place fish in the wine and sprinkle the top with salt and pepper. Break up 2 tsp of the butter into little bits and distribute evenly on top of the fish. Cover the pan and steam until the fish is cooked through, between 5-7 minutes depending on the thickness of your fish. Most of the liquid will be absorbed. Sprinkle fresh parsley on top and add the remaining tsp. of butter to the remaining wine. Stir butter and wine together and reserve this mixture to pour over the fish in addition to the creamy mustard sauce. Can be served warm or at room temperature. The leftovers are also delicious eaten chilled!

Creamy Mustard Sauce

1/2 cup low fat sour cream or Greek yogurt

1 tsp. low fat mayonaisse

2 tsp. whole grain mustard

Pinch of garlic powder

Sprinkle of salt and pepper to tatse 

1 tsp. fresh chopped parsley

Combine all ingredients thoroughly and serve with wine poached salmon.

Catalan Style Sauteed Spinach

1/2 lb of organic baby spinach (it shrinks down a lot, so use 1lb if you are serving more than 2 people)

1/2 cup pine nuts 

2-3 cloves garlic, sliced thin

1/4 cup golden raisins (you can use dark raisins if you don't have golden)

Salt and fresh ground pepper to taste

2 tbs. extra virgin olive oil

In a saute pan over medium-high heat, add oil and sprinkle in some salt (this develops the first flavor layer). When the oil is hot, add the pine nuts and toast until lightly browned. Add garlic and raisins and stir. Add fresh spinach and toss with tongs to coat with oil. Saute for about a minute, until spinach is warm and wilted. Add a touch more olive oil and salt if you wish. Season with pepper just before serving.

I served the fish and spinach with brown rice to complete the meal.