Pan Fried Salmon in red wine sauce

SAUCE: 3 Tbsp EVO - 4 strips if diced bacon - 1 lg shallot (minced) - 2 Garlic cloves (chopped) - 1 Thyme sprig - 1 Rosemary spring - 1 Bay leaf - 1/2 a cup of red wine - 2 cups chicken stock - 1 cup fish stock (optional) Salmon: 4 thick cut Salmon fillets - 2 carrots pealed and thinly shaved - 3 1/2 Tbsp of Butter - 4 oz EVO - 10 oz Washed baby spinach - Sea salt & pepper

Trim Salmon if needed, then score the skin. Season skin side with salt and pepper and set aside.
To start with the sauce heat a large pan and add EVO. Sauté bacon for 1-2 minutes then add shallots, chopped garlic and herbs and cook until softened (about 7 minutes). Deglaze the pan then add wine. Reduce by 2/3 then add stock and season with pepper, (Bacon will already supply the salty taste). Bring to a boil and reduce (about 15-20 minutes). When done, strain through a sieve and press with back of ladle.
While sauce is boiling, heat pan, add 2 Tbsp of EVO and place in Salmon skin side down 3-4 minutes, (Fish should be cooked 70% of the way through before turning). Season other side of Salmon with salt and pepper and then turn. Cook for about 2 minutes. Remove from pan and let rest.
Heat pan, add butter and Sauté spinach for a minute, until just wilted. Season lightly then set aside, but keep warm.
Heat pan, add butter and Sauté carrots for a minute. Season and turn off heat.
On a warm plate, place spinach in the centre and drizzle sauce over. Place the Salmon on top (skin side up) and add more sauce. Cover Salmon with carrots and drizzle a little EVO around the sauce. Serve immediately.