How to make salmon with wilted creamed spinach, radish leaves and pickled radishes

We may be a quarter of the way through the year, but the culinary calendar is only getting started. Sure, we had new season purple sprouting broccoli and blood oranges with their gorgeous garnet juice, but the year's first few months are always slim pickings. With the arrival of April, things start to pick up quite nicely, thank you very much.