Spinach/ roasted poblano cream sauce

Some asked for this sauce recipe for the salmon I posted earlier.It's good on fish, poultry, or pork loin.
2- poblano chiles, roasted
10 oz spinach fresh or frozen chopped
3-tbls vegetable oil
3 garlic cloves peeled and halved
2- tbls flour
1/4 tsp grated nutmeg
Salt and pepper.
1-1/2 cups milk
5-ounce salmon filets or chick breasts
Roast poblanos on the egg or under the broiler turning until skin is blistered and starting to get black about 10 minutes.Put in a bowl and cover with a towel until cool enough to handle.
Put spinach in a bowl and cover with plastic wrap, poke a couple of holes in plastic and microwave about 2 minutes on high..set aside.
heat oil in a large 12 " skillet and cook garlic until soft and slightly browned about 4 minutes.
Scoop the garlic into a blender.
Peel the skin off the peppers and remove seeds. Rough chop and add to blender. Add milk and flour to the blender .Blend until smooth.
With skillet on medium high pour the poblano mixture into the skillet and whisk until it comes to a boil and thickens about 1 minute.Lower the heat to medium low and simmer stirring often for about 5 minutes to blend flavors.If sauce is thicker than cream soup add a bit milk. Season with salt and add spinach and nutmeg and stir until warm and well coated with sauce
Divide some of the spinach mixture among four plates.
Add cooked salmon or chicken or pork and pour a bit on top and serve.
Enjoy!
Jon