Salmon with Dill Sauce
|Chicken broth||3 Cup (48 tbs) (Preferably Reduced-Sodium)|
|Garlic||3 Clove (15 gm), peeled|
|Scallions||3 , trimmed|
|Spinach leaves/1/4 cup frozen spinach, thawed||2 Cup (32 tbs)|
|Dill sprigs/1 1/2 teaspoons dried sprigs||1⁄4 Cup (4 tbs)|
|Lemon juice||3 Tablespoon|
|Salmon steaks||1 3⁄4 Pound|
|Unsalted butter||2 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Lemon zest||1 1⁄2 Teaspoon, grated|
|Black pepper||1⁄4 Teaspoon|
|Sour cream||1⁄2 Cup (8 tbs)|
1. In a large skillet, bring the broth and whole garlic cloves to a boil over medium-high heat.
2. Add the 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. Transfer the salmon steaks to a plate and cover loosely with foil to keep warm.
3. With a slotted spoon, transfer 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, salt, and pepper. Add the sour cream to the sauce and process to blend.
4. Serve the steaks topped with some of the sauce.