4Th Of July Salmon With Egg Sauce

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.

* Per serving · 4 servings · Values may vary.