1 cup dry white wine 1 cup water 4 sprigs fresh dill plus 1 tablespoon chopped 4 (6 oz each) wild salmon fillets 1/4 cup dill dressing 8 cups baby spinach or other greens
In a deep skillet large enough to hold the salmon in one layer, bring the wine, 1 cup water and 4 dill sprigs to a gentle simmer. Add the salmon, cover and simmer for 10 minutes or until cooked through. Remove salmon from pan and allow to cool.
Divide the greens equally on four dinner plates. Place a piece of the cooled salmon on top and drizzle dressing over the salmon. Sprinkle with chopped dill.