Pan Braised Salmon With Green Sauce Recipe

Summary

Difficulty LevelEasyCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 3 cups low-sodium or regular chicken broth
 Garlic3 Clove (5gm), peeled
 Scallions3
 Spinach leaves2 Cup (16 tbs), frozen
 Dill sprigs1/4 Cup (16 tbs), dried
 Lemon juice3 Tablespoon
 Salmon4 Small
 Butter2 Tablespoon
 Dijon Mustard1 Tablespoon
 Lemon zest1 1/2 Teaspoon, grated
 Salt1/4 Teaspoon
 Pepper1/4 Teaspoon
 Sour cream1/2 Cup (16 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.
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