FISH: 2 cups fresh white breadcrumbs 2 tablespoons chopped fresh dill or 2 teaspoons dried dill weed 1 teaspoon prepared horseradish 1/4 cup (1/2 stick) unsalted butter, melted, cooled 3 tablespoons olive oil 6 6-ounce 1-inch-thick salmon fillets 2 bunches fresh spinach, stemmed 1/4 cup chopped fresh dill or 1 tablespoon dried dill weed 1 teaspoon fresh lemon juice For sauce: Combine first 3 ingredients in heavy medium saucepan. Boil until liquid is reduced to 3 tablespoons, stirring occasionally, about 20 minutes. Add cream and boil until sauce is reduced to 1-1/2 cups, about 15 minutes. Strain sauce. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) For fish: Preheat oven to 350°F. Mix first 3 ingredients in medium bowl. Add butter and mix with fingertips to form coarse crumbs. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add fish and cook until golden brown, about 3 minutes per side. Using metal spatula, transfer fish to baking sheet; cool. Sprinkle breadcrumb mixture over fish; press gently with fingertips to adhere. Bake fish until firm to touch, about 10 minutes. Meanwhile, heat remaining 1 tablespoon oil in heavy skillet over high heat. Add spinach and cook until wilted, stirring frequently. Preheat broiler. Transfer fish to broiler; broil until crust browns, about 1 minute. Divide spinach among plates. Top with fish. Bring sauce to simmer. Mix in dill and lemon juice. Season with salt and pepper. Ladle sauce around fish. Makes 6 servings. fish 26