4Th Of July Salmon With Egg Sauce Recette

Celebrate Independence Day with this elegant and flavorful poached salmon recipe! Perfect for a New England-style feast, this dish features tender salmon cooked to perfection in a fragrant broth, then topped with a luscious, creamy egg sauce. Serve alongside new potatoes, baby peas, and our famous Strawberry Shortcake (recipe #289569) for a complete and unforgettable holiday meal. This recipe is easily adaptable – substitute clam juice or chicken broth for a unique twist!

Préparation 20 min

Cuisson 45 min

Calories 458.5 kcal

Protéines 53g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 4Th Of July Salmon With Egg Sauce

1/2 medium onion, halved, and 1/4 cup chopped onion
10 black peppercorns
1 bay leaf
4 sprigs fresh dill
4 (6-ounce) salmon steaks
4 tablespoons (1/2 stick) butter
4 tablespoons all-purpose flour
3 cups water and 1/2 cup reserved salmon poaching liquid
3/4 cup chicken broth
1/2 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup chopped carrots
2 large eggs, chopped
1 tablespoon chopped fresh dill plus additional sprigs for garnish

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Comment préparer 4Th Of July Salmon With Egg Sauce

**Poach the Salmon:** In a large skillet, bring 3 cups of water to a boil over medium-high heat. Add 1/2 medium onion, halved; 10 black peppercorns; 1 bay leaf; and 4 sprigs of fresh dill.
Gently place 4 (6-ounce) salmon steaks in a single layer in the boiling water. Ensure the salmon is mostly submerged. Reduce heat to medium-high to maintain a simmer.
Reduce heat to medium-low, cover, and simmer for 8-10 minutes, or until the salmon is opaque and flakes easily with a fork.
Using a slotted spatula, carefully remove the salmon and place it on a platter. Loosely cover with foil to keep warm. Reserve the poaching liquid for the egg sauce.
**Prepare the Egg Sauce:** In a small saucepan, bring 1/2 cup chicken broth to a boil. Add 1/2 cup chopped carrots and 1/4 cup chopped onion. Reduce heat and simmer for 10 minutes, or until carrots are tender.
Drain the vegetables, reserving the cooked carrots and onions. Discard the broth.
In a medium saucepan, melt 4 tablespoons (1/2 stick) of butter over medium heat. Whisk in 4 tablespoons of all-purpose flour until smooth.
Gradually whisk in 1/2 cup of the reserved salmon poaching liquid, 1/4 cup chicken broth, and 1/2 cup heavy cream.
Increase heat to high and bring to a boil, stirring constantly, for about 1 minute.
Reduce heat to low. Stir in 1/4 teaspoon salt, 1/8 teaspoon black pepper, the cooked carrots and onions, and 2 large eggs, chopped.
Simmer for 10 minutes, stirring occasionally, until the sauce has thickened slightly. Stir in 1 tablespoon of chopped fresh dill.
**Serve:** Spoon the egg sauce generously over the salmon steaks. Garnish with fresh dill sprigs, if desired. Serve immediately with new potatoes and baby peas.

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

Fat

77g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Seafood Salmon Recipes The Americas American Summer Recipes Holiday Recipes

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Questions fréquentes

Combien de temps faut-il pour préparer 4Th Of July Salmon With Egg Sauce ?

4Th Of July Salmon With Egg Sauce prend environ 65 minutes du début à la fin — environ 20 minutes de préparation et 45 minutes de cuisson.

Combien de calories contient 4Th Of July Salmon With Egg Sauce ?

4Th Of July Salmon With Egg Sauce contient environ 458.5 calories par portion, avec environ 53 g de protéines, 3 g de glucides et 51 g de lipides.

De quels ingrédients ai-je besoin pour 4Th Of July Salmon With Egg Sauce ?

Les principaux ingrédients de 4Th Of July Salmon With Egg Sauce sont Onion, Peppercorns, Bay Leaf, Dill, Salmon Steaks, Butter. Consultez la liste complète avec les quantités ci-dessus.