Ingredients
| 2 Cup |
(packed) spinach leaves |
| 2 |
green onions |
| 3/4 Cup |
sour cream |
| 3 Tablespoon |
Dijon mustard |
| 1/3 Cup |
dry white wine |
| 1/3 Cup |
orange juice |
| 1/3 Cup |
soy sauce |
| 6 |
6-ounce salmon filets |
| |
salt |
| 1/2 Cup |
seeded and chopped cucumber |
| |
salt and pepper, to taste |
Instructions
Finely chop the spinach and onions. Add sour cream and mustard and mix well. Cover and refrigerate. Mix wine, orange juice and soy sauce in a 9 x 13-inch glass baking dish. Place salmon, skin-side-up, in dish. Cover with plastic wrap and refrigerate 2 hours, turning occasionally. Line baking sheet with foil. Transfer salmon to baking sheet, skin-side-down. Roast at 425 degrees until fish is opaque in the center, about 15 minutes. Sprinkle fish with salt and transfer to warmed plates. Add chopped cucumber to sauce and top fish. Season with salt and pepper to taste. Serves 6.
