Salmon with Wild Herb Sauce on a bed of Spinach

1 large salmon fillet
½ cup water
4 tbsp fat (olive oil, sesame oil, butter, coconut oil, etc)
Juice of ½ lemon
1 tbsp Bragg’s Liquid Aminos or Soy Sauce
Wild’erb Seasoning
Cayenne Pepper
Old Bay Seasoning
1 large bag fresh spinach (or one box frozen)
¾ cups water
1 package Hollandaise Sauce Mix
½ stick (4 oz.) butter
Handful fresh wild herbs and/or dill, minced
1 cup milk or cream

Poach salmon in ½ cup water, fat, lemon juice, Bragg’s and season with Wild’erb Seasoning, Cayenne and Old Bay to taste. While salmon is cooking, wilt the spinach in ¾ cup water, bringing water to a boil and cooking briefly before draining.

Make the Hollandaise Sauce. Melt the butter and sauté the herbs and dill a few minutes first. Then substitute the milk or cream for the water, add the dry sauce mix and shake in some Wild’erb Seasoning to taste.

Spread a generous layer of spinach on the plate. Spoon the juice from the poached salmon over the spinach. Lay a portion of the salmon fillet on top. Drizzle with the Hollandaise Sauce.