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Pan Braised Salmon With Green Sauce Recipe
|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)|
Serving size: Complete recipe
Calories 956 Calories from Fat 538
% Daily Value*
Total Fat 61 g93.7%
Saturated Fat 30.7 g153.6%
Trans Fat 0 g
Cholesterol 301.2 mg
Sodium 2690.7 mg112.1%
Total Carbohydrates 24 g8.1%
Dietary Fiber 4.5 g17.9%
Sugars 10.1 g
Protein 79 g157.6%
Vitamin A 167.9% Vitamin C 107.2%
Calcium 31.8% Iron 31.6%
*Based on a 2000 Calorie diet
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.