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Poached Salmon with Spinach

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Adapted from the American Heart Association Quick And Easy Cookbook.
Yield: Serves 4
Total Time: 25 min
Prep: 10 min
Cook: 15 min
Additional:
Ingredients
2 to 3 Vital Choice wild salmon fillets (6 ounces each)
1 1/2 cups water
1/2 cup dry white wine or water
2 green onions, sliced
1 bay leaf
5 ounces packaged, frozen, no-salt-added chopped spinach
1/8 teaspoon ground nutmeg
1/4 cup shredded part-skim mozzarella cheese
Black pepper
Lemon slices (optional)
Preparation
1.  Cut salmon into 4 pieces, rinse and pat dry. Set aside.
2.  In a large skillet, combine water, wine, green onions and bay leaf. Over high heat, bring just to a boil. Carefully add salmon and return to a boil. Reduce heat, cover and simmer 8 to 10 minutes, or until fish flakes easily with a fork.
3.  Remove fish and pat dry with paper towels. Meanwhile, cook spinach according to package directions. Drain well, squeezing out moisture. Stir in nutmeg.
4.  Preheat broiler.
5.  Place fish on a broiler-proof serving platter or on the rack of an unheated broiler pan. Top with spinach mixture, sprinkle with cheese and season with pepper. Broil 4 inches from the heat for 1 to 2 minutes, or until cheese melts. Garnish with lemon slices, if desired.
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