Roast Shetland Salmon, Wilted Spinach and a Vermouth, Tomato and Chive Sauce

Ingredients:

1 x 225g fillet portion of Shetland Salmon skin on and scaled.
½ shallot, finely chopped
2 tbsp Noilly Prat
1 tbsp white wine vinegar                                                                                  2 tbsp double cream
75g butter, cut into cubes
1 tbsp olive oil
150g spinach Seasoning
½ tomato, blanched, deseeded and chopped Chives

Heat the oven to 250°C/450°F/Gas Mark 9. Check the salmon for pinbones, remove any that remain. Reduce the vermouth and vinegar with the shallot in a small pan, until a syrupy consistency. Add the cream and reboil, whisk in 60g of the butter until it is incorporated and season. Pass through a sieve and reserve in a warm place. Place a non-stick pan over a high heat, season the salmon. Coat the pan with oil and place in the salmon, skin side down. Cook for approximately 2 minutes and then transfer to the oven for a further 8 minutes. Remove and reserve.

In a wok, heat the remaining butter, add the well washed spinach a few leaves at a time, until wilted. Season and drain in a colander. Add the chopped tomato and chives to the sauce and reheat. Place the drained spinach on a warm plate, sit the salmon, skin side up, on top and sauce around. Serve immediately.