Pan-Steamed Salmon Medallions

This sauce is a derivative of beurre blanc, the techniques of which are outlined, but instead of being prepared only with butter, it is made with 50 percent basil oil. If you have no time to prepare the basil oil, purchase a small bottle of it. Medallions are more practical than steaks, because steaks must be skinned and boned just before serving. The spinach leaves should remain bright green and neither lose their moisture nor deflate completely.