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4Th Of July Salmon With Egg Sauce Recipe

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!

Prep Time 20 mins
Cook Time 45 mins
Calories 458.5 kcal
Protein 53g
Rating 5.0 (1 Reviews)
4Th Of July Salmon With Egg Sauce 120

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 4Th Of July Salmon With Egg Sauce

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How to Make 4Th Of July Salmon With Egg Sauce

  1. **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.
  2. 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.
  3. Reduce heat to medium-low, cover, and simmer for 8-10 minutes, or until the salmon is opaque and flakes easily with a fork.
  4. 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.
  5. **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.
  6. Drain the vegetables, reserving the cooked carrots and onions. Discard the broth.
  7. 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.
  8. Gradually whisk in 1/2 cup of the reserved salmon poaching liquid, 1/4 cup chicken broth, and 1/2 cup heavy cream.
  9. Increase heat to high and bring to a boil, stirring constantly, for about 1 minute.
  10. 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.
  11. Simmer for 10 minutes, stirring occasionally, until the sauce has thickened slightly. Stir in 1 tablespoon of chopped fresh dill.
  12. **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!)

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