2 1/2 lb. fresh salmon

1/2 c. fresh orange juice

1/2 c. fresh lemon juice

1/2 c. fresh lime juice

1/2 c. white wine

Zest of 1 orange, lemon, & lime

Salt & pepper to taste

Fresh spinach leaves

2 tbsp. olive oil

Cut salmon into 2″ strips & season w/ salt & pepper.  In bowl, combine juices, zests & white wine & set aside.  In pan (preferrably a grill pan), heat olive oil.  Place salmon into pan & braise on both sides til light pink.  Remove salmon from pan.  Add juice mixture to salmon & deglaze pan.  Cook for about 3 min. on med. heat til it salmon starts to thicken.  Add salmon back to pan & cover.  Continue to cook salmon til falls apart (about 10-15 min. more).  Serve on bed of fresh spinach leaves, pouring sauce over salmon.

Serves 4-6.