1. Cut the salmon into 2 cm (3/4 inch) cubes and remove any skin and bones

2. Slice the mushrooms

3. Melt the butter in a large skillet or pot over medium heat

4. Add the salmon and mushrooms and sauté for 3 to 4 minutes until the salmon is opaque on the outside and the mushrooms are tender

5. Season lightly with salt and pepper then transfer to a plate

6. Add the sherry and fish stock to the same pot and bring to a boil

7. Cook for 2 minutes to reduce slightly

8. Stir in the heavy cream and simmer gently for 5 minutes

9. Whisk the milk and flour together in a small bowl until smooth

10. Gradually whisk the milk mixture into the cream sauce

11. Cook stirring constantly for 2 to 3 minutes until the sauce thickens

12. Return the salmon and mushrooms to the pot and heat gently for 2 to 3 minutes until the salmon is just cooked through

13. Stir in the fresh spinach until wilted

14. Taste and adjust seasoning with salt and pepper

15. Serve with boiled potatoes or rice accompanied by pickled vegetables snow peas and a side salad