SAUCE:

1 1/2 c. dry vermouth
1/4 c. chopped leek (white part only)
3 shallots or green onions, chopped
2 1/2 c. whipping cream

FISH:

2 c. fresh white bread crumbs
2 tbsp. chopped fresh dill or 2 tsp. dried dill weed
1 tsp. prepared horseradish
1/4 c. (1/2 stick) unsalted butter, melted, cooled
3 tbsp. olive oil
6 (6 oz.) 1" thick salmon fillets
2 bunches fresh spinach, stemmed
1/4 c. chopped fresh dill or 1 tbsp. dried dill weed
1 tsp. fresh lemon juice

FOR SAUCE: Combine first 3 ingredients in heavy medium saucepan. Boil until liquid is reduced to 3 tablespoons, stirring occasionally, about 20 minutes. Add cream and boil until sauce is reduced to 1 1/2 cups, about 15 minutes. Strain sauce. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

FOR FISH: Preheat oven to 350 degrees. Mix first 3 ingredients in medium bowl. Add butter and mix with fingertips to form coarse crumbs. Heat 2 tablespoons oil in heavy large skillet over medium high heat. Add fish and cook until golden brown, about 3 minutes per side. using metal spatula, transfer fish to baking sheet; cool. Sprinkle bread crumb mixture over fish; press gently with fingertips to adhere. Bake fish until firm to touch, about 10 minutes.

Meanwhile, heat remaining 1 tablespoon oil in heavy large skillet over high heat. Add spinach and cook until wilted, stirring frequently.

Preheat broiler. Transfer fish to broiler, broil until crust browns, about 1 minute. Divide spinach among plates. Top with fish. Bring sauce to simmer. Mix in dill and lemon juice. Season with salt and pepper. Ladle sauce around fish.

6 servings.