Rub olive oil over each fillet. Next rub the flesh with NoMU Seafood Rub, avoiding the skin side. Season with salt and pepper. Place in a hot pan, skin-side down and sear until the skin in browned and crispy. Turn to cook the flesh side for no more than a minute or two. The salmon should still be slightly raw in the centre. Serve immediately on warmed plates with wilted baby spinach and cream sauce.
In a large pot, briefly fry the garlic in a glug of olive oil. Add all the spinach, season with salt and pepper and pop the lid on. Shake the pot around until the spinach has just wilted. Add a squeeze of lemon and serve. In a saucepan, sauté the shallots in the butter until soft. Add the white wine and simmer until the wine has reduced by half. Add the stock and reduce once again by half. Strain through a sieve, return to the saucepan and add the cream. Reduce slightly once again. Season with salt and pepper.
Wine suggestions
Seared salmon with the rich sauce would be sensational with a fresh, wooded Chardonnay. You couldn’t do much better than pull the cork on a Jordan Chardonnay 2005. It has melon and peach with a lemon undercurrent allied to a toasty, fruit-filled palate with a creamy texture and lively acidity. A good Australian Chardonnay would also work well.
