This is another wonderful dish to serve to a crowd. Be sure to buy the freshest of salmon. It really makes a difference.
1/3 cup dry white wine
1/3 cup orange juice
1/3 cup soy sauce
6 6-oz salmon fillets with the skin on
1 cup baby spinach leaves
1 cup arugula
¾ cup sour cream
3 Tablespoons whole grain Dijon mustard
½ cup chopped, seeded, peeled cucumber
Mix liquid ingredients.
Marinate salmon for 2 hours in refrigerator.
Transfer to a baking sheet, skin side down.
Bake at 450F for 12-14 minutes with the skin side down.
Sprinkle with salt.
Chop spinach, arugula, and shallot in food processor.
Add sour cream and mustard.
Pulse until just blended.
Transfer to a medium bowl.
Add cucumbers just before serving.
Season with salt and pepper.