Cut the cheese into 1/4-in. (0.5-cm) slices.
Lay sliced cheese in 2 small ramekins, sprinkling de Provence on each slice. Set aside.
Preheat oven to 300°F (150°C).
Bake ramekins about 15 minutes until brie melts but does not bubble.
In a non-stick skillet, heat some olive oil over medium-high heat.
Cook fillet skin-side down over medium heat for 5 to 10 minutes.
In another skillet, sauté spinach in olive oil.
Toast slices of focaccia in the oven.
Serve salmon with spinach, a ramekin of melted brie and slices of focaccia.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
A thirstquenching favourite.
A slightly bitter light-bodied beer with a noticeably sweet, malty taste and a dry finish.
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