• 2 cups dry white wine
• 1 lemon , halved
• 2 bay leaves
• 1 1/4 pounds center cut salmon filet , cut into 4 pieces
• 1/4 teaspoon kosher salt
• 1/4 teaspoon cracked black pepper
• 3/4 cup nonfat plain yogurt
• 2 tablespoons Dijon mustard
• 1 teaspoon mustard seed whole, or 1/2 teaspoon ground
• 2 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• Pinch of kosher salt
• Pinch of cracked black pepper
• 5 cups baby spinach , washed

To make fish, in a large skillet, combine wine, lemon and bay leaves. Add 1 cup water and bring to a boil; reduce to a simmer for 10 minutes. Add salmon, salt, and pepper; poach for 5 to 6 minutes, covered, until just opaque. Carefully remove from the liquid and chill.

To make sauce, in a small bowl, combine all ingredients and chill.

To make spinach, in a small bowl, (if using whole mustard seed, crush in a spicegrinder), combine mustard seed with lemon juice and slowly pour in olive oil; add salt and pepper.

In a large bowl, toss spinach with dressing. Divide among 4 plates; add a slice of salmon to each and with 2 tablespoons yogurt sauce on top.

351 calories