Salmon With Sage Sauce and Steamed Spinach With Glucomannan

• 2 lbs salmon
• 20 ounces fresh spinach leaves
• 2 tablespoons extra virgin olive oil
• 6 garlic cloves, minced
• 12 large onion, chopped
• 16 g glucomannan (fiber powder, opt'l-if not using, elim. water)
• 1 cup water
• 1 13 cups Greek yogurt
• 23 cup dry white wine
• 20 fresh sage leaves, chopped
• 12 cup fresh parsley, chopped
• 2 tablespoons fresh lemon juice
• salt
• 2 tablespoons white vinegar or 2 tablespoons apple cider vinegar

1. Have all ingredients measured and chopped prior to starting.
2. In large skillet over medium-high heat, cook salmon for 7 minute each side until middle is barely cooked through.
3. Remove and set aside.
4. While salmon is cooking, add about 1/2" water to a large cooking pot.
5. Add spinach.
6. Cover and bring water to a boil over high heat.
7. Once water is boiling, open the lid and check to see if spinach is reduced in volume and steamed.
8. If not, let boil 1-2 minute more.
9. Remove from heat and let stand, covered.
10. Reduce heat on skillet to medium once salmon is done.
11. In same skillet, combine oil, garlic and onion.
12. Cook, stirring frequently for 3-5 min., until lightly brown.
13. In a medium bowl, combine Glucomannan and water.
14. Let stand to thicken about 2-3 minute.
15. Add Glucomannan, yogurt, sherry, sage, parsley and lemon juice to skillet.
16. Stir well.
17. Add salt to taste.
18. Cook until sauce becomes thick and creamy, about 7 minute.
19. Add salmon back to skillet and reheat until completely cooked through, about 4-5 minute.
20. Season the spinach with vinegar.
21. Serve as a bed.

salmon, fresh spinach leaves, extra virgin olive oil, garlic, onion, glucomannan, water, greek yogurt, white wine, sage, fresh parsley, lemon juice, salt, white vinegar

Taken from www.food.com/recipe/salmon-with-sage-sauce-and-steamed-spinach-with-glucomannan-469175 (may not work)