Salmon, spinach and orange butter sauce

Here is another fabulous recipe given to me by Nancy on SV Larus. As the cook on many a charter, Nancy has to have a few good recipes up her sleeve and this one is great.  This is a Richard Hughes recipe and is very tasty.  I found the amount of butter a little excessive would use 1/10^th of that amount next time - - or maybe not ;-)

Salmon, spinach and orange butter sauce

Salmon
2 x 175g salmon free of skin and bone
flour
10g butter
1tsp olive oil

Heat the oil and the butter in a heavy frying pan. Dust the top of the salmon fillet with the flour. Place the floured side into the smoking pan and fry for three minutes. Turn over, reduce the heat and fry for a further four minutes. Remove the salmon from the pan and keep warm.

Spinach
250g fresh leaf spinach washed thoroughly and drained
salt, pepper, nutmeg
50g butter

Place the seasoned spinach in a glass bowl with the butter covering with gladwrap and place on full power in a microwave for 30 seconds until the leaves begin to wilt. Toss in the butter.

Orange butter sauce
125ml orange juice
1 small glass white wine
2 shallots, finely chopped
1dsp double cream
125g unsalted butter
chopped chives

Boil the shallots in the liquid
Bring the orange juice, the wine and the shallots to the boil. When reduced to half the volume, strain into a clean pan, return to the heat.

Add the cream and butter
Add the cream, return to the boil. Add the chilled butter, stirring until the sauce has amalgamated and of a shiny appearance. Finish with chopped chives and orange segments.

Assemble the dish
Place the salmon fillet on top of the wilted spinach, surround with the orange butter sauce and serve with a chilled Chablis or Muscadet Sur Lie.

http://www.bbc.co.uk/norfolk/content/articles/2004/10/04/richard_hughes_seared_salmon_recipe.shtml