Roasted Salmon with Pernod Sauce & Baby Spinach

Servings: 4
From: Bistro 45
Pasadena, CA

4- 6 oz. fresh salmon filets
Salt & pepper
1/2 lb baby spinach
1 oz olive oil
1 chopped shallot
1 tsp garlic
3 threads of saffron
2 cups heavy cream
4 oz Pernod
1 sprig tarragon
1/4 C. white wine
1 cube unsalted butter
Reduce shallot, saffron, Pernod, wine, tarragon down by half its volume. Add cream and cook down by half. Whisk in butter and season, strain and keep warm. Season salmon generously and sauté in oil and base until medium cooked. Next, sauté spinach in oil and season with garlic, salt and pepper. Arrange plate with salmon and spinach and finish with sauce.
Served With: