Ingredientes para 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
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this 4Th Of July Salmon With Egg Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer 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
7g
Fat
77g
Carbs
3g
Recipe Categories (Choose a category and find related recipes!)
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Sauces Main Dish Condiments Etc Eggs Dairy Seafood Vegetables American Dinner Party Holiday Event Summer Salmon Fish Eggs Stove Top Seasonal Comfort Food Independence Day Savory Sauces Northeastern United States Saltwater Fish Onions Taste Mood Equipment
