Walnut-Crusted Salmon with Walnut Buttermilk Cheese Sauce

For The Walnut Buttermilk Cheese Sauce:

1. Place walnuts in a bowl and pour the buttermilk over them. Cover and refrigerate for 8-12 hours; best overnight.
2. In a food processor or blender, puree the walnuts, buttermilk, Feta cheese, heavy cream and pepper until smooth.

For the Walnut-Crusted Salmon:

1. Preheat oven to 400°F.
2. Stem, wash and drain spinach. Refrigerate until ready to use.
3. Rinse and dry fish. Refrigerate until ready to use.
4. For coating mixture, finely chop walnuts with bread crumbs in a food processor. Place on a dinner plate.
5. Dip the flesh side of the salmon in the beaten egg, then in the walnut crumb mixture. Place on a baking pan, skin-side-down. Bake in preheated 400°F oven for 12-15 minutes, or until cooked through.
6. While fish is cooking, wilt spinach in a nonstick sauté pan; water that clings to leaves from washing will be sufficient to keep it from burning. This will take 1 minute or less.

7. Place a portion of the sautéed spinach on the bottom of each plate and then layer a piece of salmon on top.  Finish by drizzling the buttermilk cheese sauce on top of the salmon and serve immediately.