Ingredients:

Yield: 3 servings

1 bunch baby spinach, washed
6 12-14oz fillets of salmon
2 cups wasabi peas
kosher salt
white pepper
chives, chopped for garnish

Directions:

1. Place two bunches of spinach in a large sauce pan. Season with salt, close lid, and cook down. Strain the water and put aside.
   
2. Place the wasabi peas in a blender and mix until a bread crumb consistency. Place on a plate.
   
3. Season the salmon with salt and white pepper, then crust the meat side of the salmon in the wasabi peas.
   
4. Using a medium heat, sauté the fish crust side down and cover until cooked.
   
5. Place a small bed of spinach in the center of the plate.
   
6. Place the salmon fillet on top.
   
7. Drizzle with sesame oil and garnish with chopped chives.

Recommended wine: Oudinot Cuvee Rose Brut Champagne

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