Salmon Steaks and Spinach Sauce

...And here we are with our first non-dessert recipe!

Hina Matsuri is the annual Girls' Day Festival celebrated on March 3 by Japanese and Okinawan families in Hawaii. Girls display collections of elaborate dolls portraying the Japanese royal court leading up to this day. Families with young daughters celebrate this event to ensure their daughter's future happiness.

Heidi made this dish for a girlfriend who came over to honor Girls' Day. Excellent paired with dry white wine and warm, fresh bread. Serves 4.

Ingredients:
2 lbs salmon (about four steaks or fillets)
2 cups low-sodium vegetable broth
3 tablespoons chopped fresh parsley
1 bay leaf (or about 1/2 teaspoon ground bay leaves)
3 tablespoons finely chopped onion
1/4 teaspoon salt
9 oz package frozen chopped spinach; thaw and drain well
3/4 cup whipping cream
3 egg yolks, beaten
3 tablespoons fresh lemon juice
1/2 teaspoon garlic salt
lemon and parsley for garnish, if desired

Directions:
In large skillet, bring to a boil broth, onion, salt, parsley, and bay leaf. Add salmon, cover and simmer for about ten minutes, or until the fish is done and flakes. Remove salmon and keep warm. Remove bay leaf, if used. Boil remaining broth rapidly until it is reduced to one cup.

In small bowl, blend beaten eggs and cream. Slowly stir half of broth into cream, then add cream mix to pan. Cook over low heat, stirring constantly until thickened and bubbly. Stir in spinach, lemon juice, and garlic salt and heat through. If desired, blend sauce in blender or food processor until smooth. Serve over salmon. Garnish with fresh lemon slices and parsley.

Heidi's notes: I definitely recommend blending the sauce to give it a smooth and creamy appearance. I ended up with about twice as much sauce as I needed, so I served the remainder as a condiment on the table. It was so good that we devoured the fish without thinking to snap a picture.