Wild Salmon with Hazelnuts Over Spinach

Ingredients

• 8 wild salmon fillets (7 ounces each)
• 1/2 pound fresh baby spinach
• 1 tablespoon plus 1/2 cup butter, divided
• 6 garlic cloves, minced
• 3 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup chopped hazelnuts, toasted

Directions

• Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon skin side down, covered, over medium heat or broil 4 in. from the heat for 12-14 minutes or until the salmon flakes easily with a fork.
• Meanwhile, in a large skillet, saute spinach in 1 tablespoon butter until tender; remove from the pan and keep warm. In the same skillet, saute garlic in remaining butter until tender. Stir in the lemon juice, salt and pepper.
• Place spinach on serving plates; top with salmon. Drizzle with butter mixture and sprinkle with hazelnuts. Yield: 8 servings.