4 SALMON FILLETS (6 TO 8 OUNCES EACH) SKINLESS AND BONELESS
2 TEASPOONS CHEF RICK’S ULTIMATELY FINE SEASONING, AVAILABLE IN GROCERY AND SPECIATLTY STORES, OR SALT AND PEPPER TO TASTE
4 TEASPOONS DIJON MUSTARD
2 LARGE RAW POTATOES
1/2 CUP OLIVE OIL, IN ALL
2 CUPS WELL-WASHED SPINACH CUT INTO ¼-INCH RIBBONS
WHITE TRUFFLE OIL, AVAILABLE IN SPECIALTY STORES
PINOT NOIR-WILD MUSHROOM RAGOUT, RECIPE FOLLOWS
“DIXIE POLENTA”, RECIPE FOLLOWS

1. PREPARE THE PINOT NOIR-WILD MUSHROOM RAGOUT, KEEP WARM
   
   
2. PREPARE THE “DIXIE POLENTA”, KEEP WARM
   
   
3. SPREAD FILLETS ON A CLEAN SURFACE AND SPRINKLE BOTH SIDES WITH CHEF RICK’S SEASONING, ALLOWING APPROXIMATELY ¼ TEASPOON PER SIDE OR SPRINKLE WITH SALT AND GROUND BLACK PEPPER TO TASTE. SPREAD 1 TEASPOON OF THE MUSTARD ON ONE SIDE OF EACH FILLET. PEEL AND GRATE THE POTATO. TOP EACH FISH FILLET, THE MUSTARD SIDE, WITH 1/2 CUP OF THE GRATED POTATOES, PACKING THEM DOWN WITH A SPATULA. SPRINKLE THE POTATOES ON EACH FILLET WITH SALT AND PEPPER TO TASTE.
   
   
4. HEAT THE OIL IN 2 NONSTICK SKILLETS OVER HIGH HEAT, 1/4 CUP OF OIL IN EACH SKILLET. WHEN THE OIL IS HOT, GENTLY SLIDE 2 FILLETS INOT EACH SKILLET WITH A SPATULA, CRUST SIDE UP, TAKING CARE TO KEEP THE CRUST INTACT. FRY FOR 2 MINUTES, FLIP THE FILLETS QUICKLY AND CAREFULLY, AND FRY CRUST SIDE DOWN UNTIL GOLDEN BROWN, FOR ABOUT 3 MINUTES. REMOVE FROM HEAT.
   
   
5. TO SERVE, DIVIDE THE “DIXIE POLENTA” AMONG 4 PLATES. TOP EACH SERVING WITH APPROXIMATELY ½ CUP OF THE MUSHROOM RAGOUT. DIVIDE THE SPINACH BETWEEN THE PLATES AND PLACE A SALMON FILLET ON TOP. DRIZZLE EACH PORTION WITH THE TRUFFLE OIL. NOW IS THAT DELICOUS OR WHAT!!!