Wild Sockeye Salmon with Rice, Spinach, Asparagus and Cream Sauce

Ingredients:
Wild Sockeye Salmon 
Basmati Rice
Asparagus
Spinach
Butter 
Lemon
White Wine
Garlic
All Purpose Flour
Milk or Cream
Olive Oil
Salt
Pepper


Directions:
Wild Sockeye Salmon
Clean Fish and pat dry ~ Place on a broiling tray, drizzle with Olive oil and season with Salt and Pepper ~ Broil on high for 3 to 4 minutes a side.
Basmati Rice
Measure 1 cup of Rice with 2 1/2 cups of water ~ Cook in a covered sauce pan over high heat until water comes to a boil and then turn down heat to simmer for 45 minutes.
Cream Sauce 
In a sauce pan melt 3 tablespoons of Butter ~ Turn heat on low and add 3 tablespoons of All Purpose Flour ~ Mix to a smooth paste and then add 2 tablespoons of Lemon Juice, 1/2 cup of White Wine, 1 teaspoon of crushed Garlic and 1 teaspoon of Salt ~ Turn to a medium heat and whisk in 2 cups of Milk or Cream (Cream will make a richer, heavier sauce and might require approximately 1/2 cup more to make a good consistancy) ~ Once the sauce is close to a boil, turn down heat to a simmer for 10 to 15 minutes.
Spinach and Asparagus
Steam over boiling water for less than 5 minutes, depending on thickness of the Asparagus stalks.  
SAPORE!!!