Pan Braised Salmon With Green Sauce

• 3 c. regular chicken broth
• 3 garlic cloves
• 3 scallions
• 2 c. fresh spinach
• 1/4 c. dill sprigs
• 3 Tbsp. lemon juice
• 4 small salmon steaks
• 2 Tbsp. butter
• 1 Tbsp. Dijon mustard
• 1 1/2 tsp. lemon zest
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 c. sour cream

1. In a large skillet, bring chicken broth and garlic cloves to a boil over medium heat.
2. Wash and trim the scallions, spinach and fresh dill.
3. Add the whole scallions, spinach, dill, lemon juice and salmon steaks to a boiling broth temperature.
4. Reduce the heat to low, cover and simmer until the salmon just flakes when tested with a fork, 5 to 7 minutes.
5. Carefully remove the salmon to a plate and cover loose to keep warm.
6. Remove the garlic, scallions, spinach and dill.
7. Puree the cooked vegetables.
8. Add butter, mustard, lemon zest, salt and pepper.
9. Add sour cream.
10. Serve.

regular chicken broth, garlic, scallions, fresh spinach, dill sprigs, lemon juice, salmon, butter, mustard, lemon zest, salt, pepper, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=335772 (may not work)