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    You are in: Home / Recipes / 4th of July Salmon With Egg Sauce Recipe
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    4th of July Salmon With Egg Sauce

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    Alan in SW Florida's Note:

    For many New Englanders, Independence Day celebrations just wouldn't be the same without the traditional meal of poached salmon with egg sauce, along with new potatoes, baby peas and, of course, strawberry shortcake (Strawberry Shortcake). The egg sauce is a nice compliment to most any baked or broiled fish, as well as the poached salmon. Just substitute a half a cup of bottled clam juice or canned chicken broth for the poaching liquid.

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    Ingredients:

    Servings:

    Units: US | Metric

    Poached Salmon Ingredients

    Egg Sauce Ingredients

    • 3 tablespoons butter
    • 1/4 cup all-purpose flour
    • 1/2 cup poaching liquid, reserved from poached salmon recipe
    • 3/4 cup canned chicken broth, divided
    • 1/2 cup heavy cream
    • 1 dash salt
    • 1/8 teaspoon pepper (preferably white pepper)
    • 1/4 cup finely chopped carrot (about half of a small carrot)
    • 1/4 cup finely chopped onion (about half of a small onion)
    • 2 hard-cooked eggs, peeled and coarsely chopped
    • 2 tablespoons chopped fresh dill

    Directions:

    1. 1
      DIRECTIONS FOR POACHED SALMON: In a very large skillet, bring 3 cups of water to a boil over medium-high heat. Add the onion halves, peppercorns, bay leaf, and 4 sprigs of dill. Add the salmon steaks in a single layer, making that they are covered by the liquid (add more water, if necessary.) Return the liquid to a simmer over medium-high heat; reduce the heat to medium-low, cover, and simmer the fish until the salmon is opaque throughout, 8 to 10 minutes. With a slotted spatula, remove the fish to a platter and cover loosely with foil to keep warm. Reserve the poaching liquid for the Egg Sauce.
    2. 2
      Make the Egg Sauce (directions follow).
    3. 3
      To serve, spoon the Egg Sauce over the salmon steaks and garnish each with a fresh dill sprig, if desired.
    4. 4
      DIRECTIONS FOR EGG SAUCE: In a small saucepan, bring a 1/2 cup of the chicken broth to a boil (do this as you are bringing the poaching liquid for the salmon to a boil). Reduce the heat and add the chopped carrots and chopped onions and cook for about 10 minutes, or until carrots are tender; drain the vegetables and discard broth.
    5. 5
      In a medium saucepan, melt the butter over medium heat. Whisk in the flour. Stir in the 1/2 cup of reserved salmon poaching liquid, the remaining 1/4 cup of chicken broth, and cream. Increase the heat to high and cook, stirring constantly, until sauce comes to a boil, about 1 minute.
    6. 6
      Whisk in the salt, pepper, and the cooked carrots and onion. Reduce the heat to low and simmer, stirring occasionally, for 10 minutes.
    7. 7
      Gently stir in the chopped eggs and the chopped dill. Make about 2 cups.

    Ratings & Reviews:

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    Nutritional Facts for 4th of July Salmon With Egg Sauce

    Serving Size: 1 (256 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 458.4
     
    Calories from Fat 303
    66%
    Total Fat 33.7 g
    51%
    Saturated Fat 15.4 g
    77%
    Cholesterol 229.1 mg
    76%
    Sodium 501.9 mg
    20%
    Total Carbohydrate 10.9 g
    3%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.9 g
    7%
    Protein 26.9 g
    53%

    The following items or measurements are not included:

    dill

    liquid

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