Description
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 (recipe #289569). 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.
Ingredients
- Onion
- Peppercorns
- Bay Leaf
- Dill
- Salmon Steaks
- Butter
- All-purpose Flour
- Liquid
- Canned Chicken Broth
- Heavy Cream
- Salt
- Pepper
- Carrot
- Hard-cooked Eggs
- Fresh Dill
Instructions
- 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 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
- 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
- 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