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1
Preheat the oven to 425.
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2
Heat a large, non-stick skillet.
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3
Working in batches, add large handfuls of spinach to the skillet and cook over moderately high heat, stirring, until wilted.
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4
Transfer to a colander and repeat with the remaining spinach.
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5
When cool enough to handle, gently squeeze out excess water and coarsely chop.
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6
In the large, non-stick skillet, melt the butter in the oil.
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7
When hot, add the leeks and cook over moderate heat until softened, about 3 minutes.
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8
Add the garlic and cook, stirring occasionally, until softened, about 5 minutes.
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9
Add the spinach and cook, stirring, until the spinach is incorporated with the leeks and garlic.
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10
Add the heavy cream and Pernod and cook over high heat, stirring, until the cream has thickened, about 1 minute.
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11
Season with salt and pepper and let cool to room temperature.
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12
Put the salmon filet on a large, rimmed baking sheet, skinned side down and drizzle with white wine.
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13
Season with salt and pepper and sprinkle the shallots over.
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14
Spread the spinach topping over the filet evenly.
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15
Bake in the upper third of the oven for about 15 minutes, until just cooked.
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16
Reserve at least 1 pound of the salmon and topping for the Salmon Kedgeree.
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17
Divide the remaining salmon and topping among 4 plates and serve right away.
