1. Spread pine nuts on a cookie sheet. Toast in preheated 450°F oven for 5-7 minutes until golden. Watch carefully to prevent burning. Set aside. 2. Place raisins in a small bowl. Peel lemon with a vegetable peeler, then slice into fine julienne. Add julienned lemon zest to bowl and cover with boiling water. 3. Place salmon on a cookie sheet. Sprinkle with salt and pepper. Roast in same 450°F oven 8-10 minutes until just firm to the touch. 4. Strain water off relish ingredients. Add pine nuts to raisins and zest. Add parsley, lemon juice, olive oil, salt and pepper. Stir well. 5. Divide spinach amongst 4 plates. Add 1 piece of salmon to each, and top salmon with relish. ---------------------------------------------------------------------------
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Ingredients
