2 Tablespoons butter
2 tablespoons flour
1 tsp. granulated chicken bouillon
Dash ground nutmeg
Dash ground red pepper
Dash ground white pepper
1 cup 1/2 and 1/2
2/3 cup shredded Swiss cheese
1 package frozen chopped spinach 10oz., thawed and well drained
1 Tablespoon lemon juice
1 pound of Salmon fillets, cut into 4 servings
1/2 tsp. salt
2 Tablespoons grated parmesan cheese
Paprika for garnish
Heat butter over low heat until melted; stir in flour, bouillon, nutmeg, red pepper and white pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in 1/2 and 1/2 . Heat to boiling, stirring constantly. Boil for 1 minute. Add Swiss cheese; cook stirring constantly until cheese is melted.
Place spinach in ungreased baking dish; sprinkle with lemon juice. Arrange fish on spinach; sprinkle with salt. Spread sauce over fish and spinach. Cook uncovered at 350 degrees, until fish flakes easily with fork, 20-25 minutes. Garnish with parmesan cheese and paprika.