Poached Salmon with Lemon Dill Sauce recipe
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Ingredients
- 8 (3/4-inch thick) salmon steaks 1 cup chicken broth 1 small onion, thickly sliced 4 sprigs fresh parsley 4 slices lemon salt and ground black pepper to taste 2 tablespoons butter 2 tablespoons all-purpose flour 4 teaspoons finely chopped fresh dill 1 teaspoon white sugar ¼ teaspoon salt 2 large egg yolks, lightly beaten 2 teaspoons lemon juice
Nutrition Info
- 225.5 caloriescarbohydrate: 4.9 gcholesterol: 110.8 mgfat: 11 gfiber: 1 gprotein: 26.2 gsaturatedFat: 3.7 gservingSize: -sodium: 316.1 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Poached Salmon with Lemon Dill Sauce
Directions
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Rinse salmon and pat dry.
Combine chicken broth, onion, parsley, lemon, salt, and pepper in a large skillet. Bring to a boil. Add salmon to the skillet in a single layer. Bring back to a boil. Reduce heat, cover, and simmer until salmon flakes easily with a fork, 5 to 10 minutes. Remove salmon from the skillet and keep warm.
Strain cooking liquid and reserve 2 cups.
Melt butter in a small saucepan over medium heat. Whisk in flour, dill, sugar, and salt. Cook until bubbling, about 1 minute. Add reserved cooking liquid. Cook, whisking constantly, until sauce begins to thicken.
Slowly stir 1/2 cup sauce into the egg yolks. Pour back into the saucepan. Cook, stirring constantly, until thick, 1 to 2 minutes. Do not boil. Stir in lemon juice. Spoon sauce over salmon. Serve remaining sauce alongside.