-
1
If using fresh spinach, in a large Dutch oven, wilt in batches over high heat, stirring with tongs.
-
2
As each batch is done, transfer it to a colander set over a plate.
-
3
When the spinach is cool enough to handle, gently squeeze it to remove some of the water but leave the spinach moist.
-
4
Coarsely chop the fresh or thawed spinach.
-
5
Heat the oil in the Dutch oven, add the onion and cook over moderately low heat, stirring occasionally, until softened but not browned, about 10 minutes.
-
6
Add the garlic and curry powder and cook, stirring, until fragrant, about 5 minutes.
-
7
Preheat the oven to 500.
-
8
Stir the spinach into the pot along with the cream, stock and Pernod and simmer simmer over low heat for 10 minutes.
-
9
Add 2 teaspoons of the lemon juice and season with salt and pepper.
-
10
Generously butter 2 large shallow baking dishes.
-
11
Divide the creamed spinach between the dishes.
-
12
Place 1 side of salmon, skinned side down, in each dish on top of the spinach, tucking the thin tail ends under the fillets if necessary.
-
13
Rub each fillet with 1 teaspoon of the lemon juice and brush with the melted butter.
-
14
Season with salt and pepper.
-
15
Transfer the baking dishes to the oven and roast for about 20 minutes, or until the salmon is just cooked through and the spinach is bubbling.
-
16
Remove from the oven and let stand for about 5 minutes.
-
17
Using a spatula, cut each fillet into 6 pieces.
-
18
Spoon the spinach onto warmed plates, top with the salmon and garnish with lemon slices.
