Salmon on Spinach with Lemon Champagne Sauce

By protran

Ingredients

• 2 extra large eggs separated
• 4 T fresh lemon juice
• 1/3 c dry white champagne
• 2 T chopped fresh dill
• salt and pepper to taste
• 4 5 oz salmon fillets
• 2 10 oz bags fresh baby spinach
• 2 T extra virgin olive oil

Preparation

Step 1

In a medium bowl, beat egg whites until frothy. Whisk in yolks and lemon juice. Transfer to a small pan and slowly add champagne, stirring constantly. Turn on low heat, cook stirring constantly until thickened. Do not boil. Remove from heat. Stir in dill, salt and pepper.
Meanwhile, coat fleshy side of fillet with black pepper and grill or pan fry until done, turning once. Remove skin. Steam spinach in large pot until tender. Stir in oil. Place a bed of spinach. Top with salmon. Drizzle fillet with sauce and serve.