Baked Salmon w/ Lemon White Wine Sauce + Brown Rice and Sauteed Spinach

We love salmon at our house! And as there are only so many ways you can cook it, I decided it was sauce time! I knew I wanted something that I could incorporate capers (YUM!), but that limits what you can make! I finally decided on a nice white wine sauce. I got the base recipe I adapted off of Marta Stewart's website which you can find here along with her own instructions on cooking salmon.
http://www.marthastewart.com/318680/roasted-salmon-with-white-wine-sauce

Then I wanted something tasty to go with it...and seeing as Rice Pilaf is not my most favorite, that was OUT! I made a big pot of plain brown rice and garlic sauteed spinach.

Here is what you will need:
     For the Salmon: (will need to marinate for 1 hr)
- Salmon (You can use pre-cut salmon fillets but you will need to cut off the skin - I opted for getting a large 2 lb Sockeye salmon (USA-wild caught) from our grocer and having them cut the skin off for me
                    ***See Notes for picking out good salmon***
- 3 tbl olive oil
- 1 tbl minced garlic
- Fresh Lemon (2x)
- 4 tbl Lemon Juice
- 1 1/2 tsp Dill
- 1 tsp mustard seed
- 1 tsp celery salt
- 1 tbl parsley
- 1tsp white pepper

     For the Lemon White Wine Sauce:
- 2 tbl unsalted butter
- 2 tbl flour
- 4 tbl lemon juice
- 1 cup white wine (I used Chardonnay)
- 1 tsp chives
- 3/4 jar of capers

    For the Sauteed Spinach:
- 1 to 3 packages of baby spinach (cooking for more than 2 people, you will at least need 2 or more packages!)
- 2 tbl unsalted butter
- 1 tbl minced garlic

***First you need to pick out a good salmon. There are a couple of methods to ensure you have a good fresh fish. Start with your nose! It should have a nice clean fresh smell ad be pleasant...not a fishy, been sitting there for a week smell. You can also look at the flesh of the fish and it should be a pretty pink color and should look supple.***

1. Unwrap your fish and place on a rimmed baking sheet. Rub olive oil, lemon juice, minced garlic, dill, mustard seed, celery salt, white pepper and parsley...use your hands, it insures your meat is well covered! Wrap pan in plastic wrap and place in the refrigerator for at least 1 hour.

2. Preheat oven to 450. Place fish in oven and set time for 15 min (fish is done when flaking with fork) Times for cooking will vary depending on the size and thickness of your fish

3. While your fish is cooking, get your rice started (if you have a rice cooker...awesome! If not...follow the directions of the back of the package!)

4. Once your rice is going you can start on your sauce. In a large sauce pan or skillet (set on med/high) melt 2 tbl unsalted butter (this time you are just melting it, not waiting for those cute little bubble like you do when you saute!)

5. Whisk in the flour

6. Pour in the white wine (keep whisking)

7. Add in the lemon juice (whisk away) and let cook down to 1/2 the amt of liquid.

8. Add in your chives and capers, stir and your sauce is all done (this whole process takes about 6-7 min)

9. After your sauce is done, you can saute your spinach...this literally takes 4-5 min. In a large skillet (set to med/high), melt your unsalted butter (yes you WANT those bubbles now!)

10. Add in your minced garlic and your spinach (I know it looks like a TON but it cooks down a LOT!)

11. Cook your spinach stirring occasionally so it all cooks down evenly...do this for about 4-5 min tops...you still want your spinach green after all!

12. By this time your fish and rice should be all done!

Enjoy!