4Th Of July Salmon With Egg Sauce Recipe

Ingredients for 4Th Of July Salmon With Egg Sauce

• 1/2 medium onion, halved
• 10 black peppercorns
• 1 bay leaf
• 1 tablespoon chopped fresh dill
• 4 (6-ounce) salmon steaks
• 4 tablespoons (1/2 stick) butter
• All Purpose Flour
• Liquid
• Canned Chicken Broth
• Heavy Cream
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• Carrot
• Hard Cooked Eggs
• Fresh Dill

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.