Melt margarine and olive oil in skillet over medium heat. Add onion and garlic saute until translucent. Add spinach, season with salt, pepper, and nutmeg and saute gently until tender. Remove from heat to cool.
Slit the salmon fillet into 2 pieces. Season lightly with white wine, salt and pepper. Place the spinach in the center. Roll in plastic wrap. Place in a triangle mold. Repeat with the other piece of salmon. Steam in the oven about 20 to 25 minutes.
Tomato and Seasonal Greens:
Mix the reduced balsamic vinegar, reduced orange juice, and extra-virgin olive oil in a bowl. Season with salt and pepper. Toss mixed greens in the dressing and plate with the sliced tomato.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.