Pan Braised Salmon With Green Sauce
|Chicken broth||3 Cup (48 tbs) (Low Sodium/Regular)|
|Garlic||3 Clove (15 gm) (Peeled)|
|Spinach leaves/1/4 cup frozen spinach, thawed||2 Cup (32 tbs) (Packed)|
|Dill sprigs/1 1/2 teaspoons dried dill||1⁄4 Cup (4 tbs) (Packed)|
|Lemon juice||3 Tablespoon|
|Salmon steaks||3⁄4 Pound|
|Dijon mustard||1 Tablespoon|
|Lemon zest||1 1⁄2 Teaspoon, grated|
|Sour cream||1⁄2 Cup (8 tbs)|
1 In a large skillet, bring the chicken broth and whole garlic cloves to a boil over medium-high heat.
2 Meanwhile, wash and trim the scallions, spinach and fresh dill.
3 Add the whole scallions, spinach, dill, lemon juice and salmon steaks to the boiling broth. Reduce the heat to low, cover and simmer until the salmon just flakes when tested with a fork, 5 to 7 minutes.
4 With a slotted spatula, carefully remove the salmon to a plate and cover loosely to keep warm.
5 With a slotted spoon, remove the garlic, scallions, spinach and dill to a food processor (reserve the broth for another use, if desired). Puree the cooked vegetables in the food processor. Add the butter, mustard, lemon zest (if using), salt and pepper.
6 Add the sour cream to the sauce and process to blend.