Pan Braised Salmon With Green Sauce Recipe
Are you looking for an enticing pan braised salmon with green sauce recipe? Pan braised salmon with green sauce as a main dish never fails to impress. Use the freshest of salmon available to get the most amazing pan braised salmon with green sauce. Just try this pan braised salmon with green sauce recipe, and you will never want to go for another recipe again.
Ingredients
3 cups low-sodium or regular chicken broth
3 cloves garlic, peeled
3 scallions
2 cups (packed) fresh spinach leaves or 1/4 cup frozen spinach, thawed
1/4 cup (packed) fresh dill sprigs or 1 1/2 teaspoons dried
3 tablespoons lemon juice
4 small salmon steaks (about 1 3/4 pounds total)
2 tablespoons butter
1 tablespoon Dijon mustard
1 1/2 teaspoons grated lemon zest (optional)
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream
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.
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.
