4th of July Salmon With Egg Sauce

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • Poached Salmon Ingredients
  • 1
    small onion, halved
  • 4
    whole sprigs dill (plus additional sprigs for garnish)
  • 4
    salmon steaks, cut about 1-inch thick (about 1 1/2 pounds total)
  • Egg Sauce Ingredients
  • 3
    tablespoons butter
  • 12
    cup poaching liquid, reserved from poached salmon recipe
  • 34
    cup canned chicken broth, divided
  • 12
  • 1
    dash salt
  • 18
    teaspoon pepper (preferably white pepper)
  • 14
    cup finely chopped carrot (about half of a small carrot)
  • 14
    cup finely chopped onion (about half of a small onion)
  • 2
    hard-cooked eggs, peeled and coarsely chopped
  • 2
    tablespoons chopped fresh dill
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DIRECTIONS

  • 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.
  • Make the Egg Sauce (directions follow).
  • To serve, spoon the Egg Sauce over the salmon steaks and garnish each with a fresh dill sprig, if desired.
  • 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.
  • 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.
  • Whisk in the salt, pepper, and the cooked carrots and onion. Reduce the heat to low and simmer, stirring occasionally, for 10 minutes.
  • Gently stir in the chopped eggs and the chopped dill. Make about 2 cups.
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