Bring a large pot of water to boil with two teaspoons of salt.
Add the spinach and cook it in the water for roughly one minute—or until it looks wilted.
Drain the spinach completely, then rinse it with cold water.
Squeeze the spinach by the fistful using paper towels and cut it into pieces that are ¾-inch width.
Using a large skillet, melt butter, garlic, and onions together. Allow to cook on medium-low for roughly five minutes—or until the onions are translucent.
Add in the S&P&G seasoning, then add the light cream.
Allow it to simmer while thickening.
Add in the cream cheese, and allow the mixture to reduce until it has thickened.
Add a little more heavy cream when it thickens.
Finally, add in the spinach and mix it all together.
Using a food processor, add pistachio and begin chopping until a medium chop is achieved. There should be a combination of large and small pieces.
Add in softened butter, bread crumbs, and the remaining ingredients—then chop for a few more seconds.
Transfer the mixture into a mixing bowl and combine all ingredients. Allow the mixture to chill.
Remove the bones from the salmon after running your hand over the back of the salmon to find them. You can decide whether to cook the salmon with or without skin. Portion everything to create even pieces.
Add some S&P&G and the rind of 1 lemon to each salmon filet, covering each piece of salmon in the mixture. The lemon is very important.
Add the pistachio topping in even portions on each salmon filet.
Smoke the salmon at 250F until it reaches an internal temperature of 125F. This should take approximately 35 minutes.
Remove the salmon, allow it to rest, and serve it with the cream spinach and white rice.
