Salmon with Spinach Sauce

By HazyWaters

Ingredients

• 2 cups chicken broth
• 3 Tbsp. Finely chopped onion
• 3 Tbsp. Finely chopped parsley
• 1/4 tsp. Salt
• 1 bay leaf
• 6 salmon steaks
• 3/4 cup whipping cream
• 3 egg yolks, beaten
• 9 oz. Pkg. Frozen chopped spinach, cooked, well drained
• 1 Tbsp. Lemon juice

Preparation

Step 1

In large skillet, combine chicken broth, onion, parsley, salt and bay leaf; bring to boil. Add salmon; cover and simmer over low heat 8-10 minutes or until salmon flakes easily with fork. Remove salmon to serving plate and keep warm. Remove bay leaf.
Boil broth mixture until reduced to about 1 cup. In small bowl, combine cream and egg yolks; blend well. Slowly stir about half of broth mixture into cream mixture. Stir cream mixture into remaining broth mixture. Cook over low heat stirring constantly, until thickened and bubbly. Stir in spinach and lemon juice; heat thoroughly. If desire, blend sauce in food process or blender until smooth (not necessary). Serve with warm salmon steaks.