Poached Salmon & Creamed Spinach Sauce

1 tablespoon minced fresh garlic
1/2 cup finely chopped shallots
1 1/2 cups water
1/2 lemon
salt and pepper to taste
1/2 cup dry white wine
1 1/2 lbs. salmon fillet, cut into 4 equal pieces
10 oz frozen chopped spinach, thawed, well drained
1 cup heavy cream
1/4 teaspoon grnd nutmeg

Directions:

Place the white wine, garlic, shallots, water, salt, and pepper in a large skillet and bring to a boil.

Add the salmon, skin-side down.

Reduce the heat to medium, then cover and simmer until the salmon is cooked (about 4 minutes depending on the thickness).

Remove the salmon from the pan.

Add the spinach to the broth and bring it back to a boil.

Add the lemon juice, cream, and nutmeg, then cook until the mixture has reduced by about half (about 3 minutes).

Taste for seasoning.

Return the salmon and any accumulated juices to the pan and cook for just 1 minute to reheat. 

Spoon some of the creamed spinach on individual serving plates.

Top with the the salmon, skin-side down, and drizzle lghtly with additional sauce.

Serve immediately.

Notes: None