Several of you have asked for the recipe I mention at the end of QUEEN OF THE ROAD that's my fave thing Tim cooks.

So, here it is, hot of the presses. (He made it for Valentine's.) You can figure out how to do the green beans that accompanied it yourselves, can't you? I mean, even I probably could. But, don't worry, it won't be any time soon. As Tim says: he's become the wife he's always wanted.

Pecan-Crusted Salmon in a Spinach Cream Sauce (adapted from Atkins Best Recipes)

Sauce:
2 cups packed fresh spinach
1/3 cup white wine
1 large shallot
1 cup cream

Salmon:
1/2 cup pecans (about 2 ounces)
1/2 cup Bisquick
1/2 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
2 Tbsp butter, melted
2 (8-ounce) salmon fillets

Mix spinach, wine and shallots in a small saucepan. Cook over medium heat 3 minutes. Cool slightly: puree sauce in blender until fairly smooth. Return to saucepan to heat; add salt and pepper to taste.

Heat over to 350. In a food processor, pulse pecans, bake mix, basil, salt and peer until nuts are nicely chopped. Trransfer to a bowl and mix in butter.

Grease a large baking sheet. Place salmon on sheet. Spread fillets evernly with pecan mix. Bake 15 minutes or until cooked through. Serve on sauce.

Then, serve beaming sweetie.