For shallot cream sauce: 1/2 cup dry white wine 3 shallots, finely chopped 2 cups cream Salt and white pepper
6 salmon filets Salt and fresh ground pepper
For chili sauce: Heat the oil in a small skillet and add garlic. Pan fry so the garlic softens but does not brown. Add chili powder and water. Bring to a boil and mix well. Strain through a strainer, adjust seasonings and pour into a squeeze bottle.
For spinach sauce: Heat oil in a pan and add garlic and spinach. Cook over medium heat to soften vegetables then transfer to a food processor and puree. Season to taste with salt and pepper, then transfer to another squeeze bottle.
For shallot cream sauce: Add shallots and wine to a saucepan and bring to a boil. Reduce to half volume. Add cream, return to a boil then reduce heat to a simmer and reduce mixture to 1-1/2 cups volume. Strain the sauce and keep warm.
Preheat oven to 400 degrees F.
Season the salmon filets with salt and pepper and place on an oven proof baking dish. Bake for 12 minutes or until done.
To assemble: Fill the center of serving plates with the shallot sauce. Place a salmon filet in the center of each plate. Make decorative designs with the chili sauce and spinach sauce by squeeziing designs from the squeeze bottles. Serve immediately.
Although this dish looks very involved, it is actually not difficult and can be made in steps. It is well worth the effort.