1Place spinach in a strainer, and using a clean kitchen towel (or paper towels) squeeze excess liquid out of the spinach.
Season the salmon steaks with salt and pepper, and cook. I used the microwave to save time, but you can bake them. Allow to cool and then flake them using a fork.
2In a medium-sized saucepan over medium low to medium heat, melt the butter. Add the onion and celery, and cook until softened, about 5-7 minutes.
3Add the half and half, cream, flaked salmon, drained spinach, salt, thyme, and nutmeg to saucepan. Increase heat to medium, and cook just until heated through, about 6-7 minutes.
Serve and enjoy!