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 calories
carbohydrate: 4.9 g
cholesterol: 110.8 mg
fat: 11 g
fiber: 1 g
protein: 26.2 g
saturatedFat: 3.7 g
servingSize: -
sodium: 316.1 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Rinse salmon and pat dry.

  2. 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.

  3. Strain cooking liquid and reserve 2 cups.

  4. 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.

  5. 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.

Recipe Yield

8 salmon steaks

Recipe Note

A light poached salmon dish with an amazing, easy sauce.

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