Ingredients

The sauce:

  • 4 stalks rhubarb
  • 1 medium onion
  • 1 carrot
  • 1 clove garlic
  • Butter
  • 1 cup white wine
  • 2 cups fish stock
  • 2 cups heavy cream

The garnish:

  • ¼ cup rhubarb, julienned
  • ¼ cup leeks, julienned

Poaching salmon:

  • 2 pounds fresh spinach, washed
  • 3 cups dry white wine, approximately
  • 3 pounds salmon fillet, boned and skinned
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      913 calories; 63 grams fat; 26 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 10 grams polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 54 grams protein; 239 milligrams cholesterol; 419 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

The sauce:

  1. Chop first 4 ingredients. Saute slowly until wilted. Add wine and reduce by half. Add fish stock, simmer 15 minutes. Strain, pressing down to extract all juices. Return to pan. Add salt, pepper, cream. Boil until slightly thickened, 3 to 4 minutes. Set aside and keep warm.

The garnish:

  1. Just before serving add to sauce and heat briefly until heated through.

Poaching salmon:

  1. Cook spinach until tender, 4 to 5 minutes. Drain and keep warm.
  2. Poach salmon in wine to cover 6 to 8 minutes.
  3. Place salmon on spinach. Pour on rhubarb sauce.

35 minutes

Dining and Cooking