How to make it

  • Preheat oven to 325 then wrap salmon in foil and bake 40 minutes.
  • Meanwhile in saucepan heat 1 teaspoon butter over medium heat until hot but still golden.
  • Sauté carrot, onion, rhubarb and shallot 5 minutes then add wine and boil 10 minutes.
  • Add clam juice and simmer 15 minutes until vegetables are very soft.
  • Place spinach with any water clinging to leaves then cover and cook over medium for 5 minutes.
  • Uncover and set aside then transfer vegetable mixture to a blender and purée.
  • Gradually blend remaining butter into sauce then season sauce with salt and pepper.
  • Gently squeeze most of water from spinach then arrange a bed of it on each of four plates.
  • Add 1/4 of the salmon to each plate and spoon 1/4 of the sauce over each and serve immediately.

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