Description
A light poached salmon dish with an amazing, easy sauce.
Ingredients
- 8 (3/4-inch thick) salmon steaks
- 1 cup chicken broth
- 1 small onion, thickly sliced
- 4 sprigs fresh parsley
- 4 slices lemon
- salt and ground black pepper to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 4 teaspoons finely chopped fresh dill
- 1 teaspoon white sugar
- ΒΌ teaspoon salt
- 2 large egg yolks, lightly beaten
- 2 teaspoons lemon juice
Instructions
- Rinse salmon and pat dry.
- Combine chicken broth
- onion
- parsley
- lemon
- salt
- and pepper in a large skillet. Bring to a boil. Add salmon to the skillet in a single layer. Bring back to a boil. Reduce heat
- cover
- and simmer until salmon flakes easily with a fork
- 5 to 10 minutes. Remove salmon from the skillet and keep warm.
- Strain cooking liquid and reserve 2 cups.
- Melt butter in a small saucepan over medium heat. Whisk in flour
- dill
- sugar
- and salt. Cook until bubbling
- about 1 minute. Add reserved cooking liquid. Cook
- whisking constantly
- until sauce begins to thicken.
- Slowly stir 1/2 cup sauce into the egg yolks. Pour back into the saucepan. Cook
- stirring constantly
- until thick
- 1 to 2 minutes. Do not boil. Stir in lemon juice. Spoon sauce over salmon. Serve remaining sauce alongside.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 8