Servings: Makes 4 servings
Ingredients 2 cups dry white wine1 lemon , halved2 bay leaves1 1/4 pounds center cut salmon filet , cut into 4 pieces1/4 teaspoon kosher salt1/4 teaspoon cracked black pepper3/4 cup nonfat plain yogurt2 tablespoons Dijon mustard1 teaspoon mustard seed whole, or 1/2 teaspoon ground2 tablespoons lemon juice2 tablespoons extra-virgin olive oilPinch of kosher saltPinch of cracked black pepper5 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.