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1
To make the sauce, slice the tomatoes lengthwise into thin strips and then crosswise to make small squares.
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2
Combine all the ingredients for the sauce, and stir to blend.
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3
To assemble the rest of the dish, soak the spinach in cold water to remove dirt.
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4
Remove the stems.
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5
Cook in boiling water for one or two minutes, until it is soft but still emerald green.
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6
Drain and rinse in cold water, or plunge into ice water to set color.
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7
Preheat the oven to 500 degrees.
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8
Slice the salmon diagonally, as if cutting smoked salmon, making the pieces about three-eighths of an inch thick.
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9
Fold the right half of one piece toward and below the other half, to make a ''7'' shape.
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10
Fold the left half over to make a rough triangle.
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11
Repeat for each slice.
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12
Put the oil and wine in a shallow, ovenproof casserole and add all the fish packages in one layer.
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13
Heat over a medium flame, just until the liquid comes to a simmer.
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14
Cover the casserole and heat in the oven for four minutes.
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15
Remove the casserole, and let it sit covered for one minute.
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16
The salmon should be rare in the middle.
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17
While the salmon is cooking, reheat the spinach briefly in a pan, adding a small amount of oil to prevent sticking.
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18
Add salt and pepper to taste, remembering that the sauce is salty.
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19
Put about a half a cup of cooked spinach leaves on each plate.
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20
Arrange two salmon packages over the spinach on each plate and spoon about a half of a teaspoon of olive sauce over each salmon package.
