Grilled Wild Salmon on Spinach Sauce

The contrasting colours of the sockeye salmon against the fresh spinach sauce make this recipe as beautiful as it is tasty

Credit: Flickr / raqib

If you’re short on time, grilled salmon is delicious both with and without the spinach sauce

Serve your grilled salmon on a bed of fresh spinach sauce

The merits of B.C. salmon speak volumes, not only to the great flavour that the fish possess, but more importantly, the huge impact on health.


  • 2 bags fresh spinach, stems removed
  • ½ cup fresh Italian parsley
  • ¼ cup fresh dill
  • 2 large shallots, diced
  • 1 Tbsp. grapeseed oil
  • 1 cup fish or vegetable stock
  • ¼ cup vermouth or white wine
  • 1 Tbsp. Major chicken or vegetable base (undiluted)
  • 1 cup heavy cream or cream cheese
  • Sea salt and fresh ground pepper to taste
  • 1 tsp. Chilli 2.0 (optional)
  • 800 grams wild sockeye salmon


  1. Place the spinach and herbs in a large non-stick pan.
  2. Add ¼ cup water, cover with a lid and turn the heat to medium-low.
  3. The spinach will wilt. Remove the lid and let the heat drive off the moisture.
  4. Once the spinach is somewhat dry, turn off the heat and set aside.
  5. When the spinach is cool, transfer to a food processor and purée. Set aside.
  6. In a medium sauté pan, sauté the shallots in the grapeseed oil until the shallots are soft but not brown. Add the stock, wine and stock base.
  7. Bring to a boil and reduce by half.
  8. Reduce the heat to medium and add the cream or cream cheese.
  9. Let the sauce simmer until it begins to thicken.
  10. Add the reserved spinach and whisk into the sauce.
  11. Adjust the seasoning to taste, adding Chilli 2.0 if desired. Reduce the heat to low.
  12. Portion the salmon into 6 equal pieces and grill or barbecue until cooked.
  13. Ladle the sauce onto your serving plate, place the cooked salmon on top and garnish with a few sprigs of fresh dill.

Serves 6

Originally published in TVW. For daily programming updates and on-screen Entertainment news, subscribe to the free TVW e-newsletters, or purchase a subscription to the weekly magazine.