Roasted Wild Alaska Salmon with Wilted Spinach and Orange Cream Sauce by Dale Pinnock
1 Large Salmon Fillet
Half a white onion - finely chopped
2 cloves of garlic - finely chopped
200ml orange juice
100ml Double Cream
3 handfuls of baby spinach.
Quarter of a teaspoon of turmeric
Orange slice for garnish
Place the salmon on to an oiled baking sheet and roast at 180 for 20 minutes.
Whilst the salmon is roasting, prepare the sauce. Saute the garlic and onion in a little olive oil with a little sea salt, until the onion has softened. Add the orange juice and simmer for a minute. Pass through a sieve, back into a pan, so that the onion and garlic are left behind. Add the cream to the strained sauce and mix together well.
Place the spinach in a saucepan with 1 tablespoon of water and cook on a high heat, stirring constantly until the spinach has wilted.
Pile the spinach in the centre of a pasta bowl. Place the salmon fillet on top of the spinach, and cover with the sauce so that the fish is well covered and the sauce pools around the spinach in the bowl.
Garnish the fish with a slice of orange.