Bonefish Grill Salmon with lemon butter

4-6 (8 oz.) portions salmon filets
4 cups raw spinach
2 ounces olive oil
pinch salt
8-12 ounces (2 oz. per fish portion) crumbled gorgonzola bleu cheese
4-6 tablespoons (1 Tbsp. per fish portion) bacon, diced and cooked
4-6 ounces (1 oz. per fish portion) lemon butter (see below for recipe)

Season Salmon and cook to desired temperature. After you place the salmon on the grill, saute the spinach with olive oil, garlic and a pinch of salt. When salmon is almost done, top with sautéed spinach and crumbled Gorgonzola cheese. Cover and allow cheese to melt. Pull salmon off the grill and place on a serving platter. Top with lemon butter and diced bacon.

Lemon Butter Sauce:
1/2 cup dry white wine
1/4 cup heavy cream
3 teaspoons salt
3 tablespoons lemon juice
10 tablespoons unsalted butter, chilled

Simmer wine and lemon juice for 15 minutes. Slowly add cream and cook until slightly thick. Turn heat to low and slowly whisk in chilled butter until the sauce emulsifies.

Serves 4-6