4th of July Salmon With Egg Sauce

⏱ 45 mins 🍽 4 serving(s) 🏷 Sauces

This traditional New England recipe is a staple for Fourth of July celebrations. It involves poaching salmon steaks in a fragrant broth with onion, peppercorns, bay leaf and dill. The fish is then served warm, draped with a homemade egg sauce. This creamy sauce is made from a roux, enriched with the salmon poaching liquid, chicken broth and cream, then finished with cooked vegetables, chopped hard-boiled eggs and fresh dill. The entire dish takes about 45 minutes to prepare.

4th of July Salmon With Egg Sauce

Ingredients

  • 1 small onion, halved
  • 5 peppercorns
  • 1 bay leaf
  • 4 whole sprigs dill (plus additional sprigs for garnish)
  • 4 salmon steaks, cut about 1-inch thick (about 1 1/2 pounds total)
  • 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

Method

  1. Place 3 cups of water in a very large skillet and bring it to a boil. Add the halved onion, peppercorns, bay leaf and 4 dill sprigs. Lay the salmon steaks in the skillet in one layer, ensuring they are submerged, adding more water if needed.
  2. Bring the liquid back to a simmer, then lower the heat, cover the skillet and let the fish cook until it is opaque all the way through, which will take 8 to 10 minutes.
  3. Use a slotted spatula to transfer the salmon to a platter, cover it loosely with foil to retain warmth and set aside the poaching liquid for later use.
  4. Proceed to prepare the egg sauce using the following steps.
  5. For serving, ladle the finished egg sauce over the warm salmon steaks and add a fresh dill sprig to each one if you like.
  6. To make the egg sauce, first bring 1/2 cup of the chicken broth to a boil in a small saucepan. Reduce the heat, add the chopped carrot and onion and cook for about 10 minutes until the carrot is tender, then drain the vegetables and discard the broth.
  7. Melt the butter in a medium saucepan. Whisk the flour into the melted butter until combined.
  8. Pour in the 1/2 cup of reserved salmon poaching liquid, the remaining 1/4 cup of chicken broth and the cream, stirring constantly.
  9. Increase the heat and cook the mixture, stirring continually, until it reaches a boil, which should take about 1 minute.
  10. Whisk the salt, pepper and the cooked carrot and onion into the sauce. Reduce the heat and let it simmer for 10 minutes, stirring now and then.
  11. Finally, fold in the chopped hard-boiled eggs and the chopped fresh dill gently. The sauce yields approximately 2 cups.

Nutrition (per serving)

Sodium501900 mg

Recipe details

CategorySauces
AuthorAlan in SW Florida