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1
Preheat the broiler.
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2
Lightly grease a baking sheet and set aside.
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3
Pick stems from the spinach; discard bad leaves.
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4
Wash the spinach in several changes of water.
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5
Place the wet spinach in a large saucepan and cook, uncovered, over medium-low heat until wilted.
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6
Drain the spinach and set aside until cool enough to handle.
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7
Squeeze out excess water, coarsely chop, and return to pan.
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8
Set the spinach aside.
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9
Combine the marinade ingredients in a wide bowl.
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10
Add the salmon fillets and marinate for a minute on each side.
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11
Lift the salmon from the marinade and place on the prepared baking sheet.
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12
Broil 3 inches from the heat for 3 minutes.
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13
Flip the fish, dot each with 1/2 teaspoon of the butter and continue to broil for another 2-3 minutes.
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14
Loosely cover with foil to keep warm.
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15
To the spinach, add the cream and cook over medium-low heat, stirring, until the spinach is heated through.
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16
Meanwhile, melt the remaining butter in a saucepan over low heat.
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17
Add the dill, lemon juice, salt, pepper, and nutmeg, and whisk constantly until a creamy sauce forms.
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18
Divide the spinach among 4 serving plates.
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19
Arrange a salmon fillet on top of the spinach on each plate and spoon sauce over all.
