Salmon With Salsa Verde

Preparation:

Preparation: Line up the salmon steaks in a large, shallow saucepan. Add the shallot wedges, the wine, a little salt and a few grains of pepper. Cover and cook over very low heat for about 15 minutes. In the meantime, peel, boil and squeeze the spinach then blend it with the parsley, the chopped chives and the cream. Remove the salmon steaks and keep them warm in the oven at 180 degrees. Dilute the spinach mixture with a few spoonfuls of the fish cooking liquid, filtered, and season with salt and pepper. Mix the mayonnaise with the spinach mixture, adding a few more spoonfuls of the cooking liquid from the fish if necessary. Arrange the salmon steaks on the plate and pour a little sauce over them, serving the rest on the side. Accompanied with boiled courgettes.