Here is my thought on the salmon and spinach in the pastry:
Small layer of spinach at the bottom of the plate. On top of that was a salmon steak (not small, maybe 1/2 inch or more of salmon steak). Covered the entire top of the dish with puff pastry. Assume maybe an egg wash or something along the side of of plate (see picture), as it was "glued" to the side all around.
The ramiken was was filled with a white cream butter sauce that you poured over the top of the puffed pastry salmon. Lemon wedge on the side and rice piloff and grilled red peppers and think maybe zucchini slices over the peppers.
Great combination! <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />
Think it would be a great recipe at home and easy. Only thing, the first bite was hot... meaning had to let it cool so you did not burn your mouth. That and you had to only put on part of the cream butter sauce (which I did) at the beginning and then put more on, so it covered the salmon steak after you got into the dish.
Either that or just use the fork to move the sauce around some. But it was fanatastic! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Yikes.gif" alt="" />
