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Pan Braised Salmon With Green Sauce

Ingredients
  Chicken broth 3 Cup (48 tbs) (Low Sodium/Regular)
  Garlic 3 Clove (15 gm) (Peeled)
  Scallions 3
  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
  Butter 2 Tablespoon
  Dijon mustard 1 Tablespoon
  Lemon zest 1 1⁄2 Teaspoon, grated
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Sour cream 1⁄2 Cup (8 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Salmon
Interest: 
Quick

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