10 oz. pkg. fresh spinach or 1 lb. loose fresh spinach
1 tsp. minced garlic
2 tsp. chopped fresh tarragon
1 lb. 2 oz. salmon fillet

Wash the spinach and remove tough stems. Place in pot with garlic and tarragon and cover. Cook over medium heat until spinach is wilted. Drain, arrange and keep warm in a serving dish large enough to hold salmon.

Grill salmon on both sides, following the 10 minute rule of cooking: 10 minutes to the inch of salmon measured at its thickest point. Transfer the salmon to the spinach bed and serve. Yield: 3 servings.