Poached salmon with egg sauce is a really delicious recipe to make. It is not a difficult meal to make and is so very tasty when done. You’ll also be surprised at how easy the egg sauce is to make.
I do have to admit to you that I did cheat a little on this recipe for poached salmon with egg sauce. I did not have fresh dill, so I used dried instead. Also, I was out of the parsley springs so I used dried parsley. But besides those substitutions, it is still my family’s recipe, and it did come out great.
How do you store leftover salmon?
Leftover salmon with egg sauce is an easy dish that’s sure to please! The key to storing it is to separate the cooked salmon and the cooked egg sauce, as they can both keep for different amounts of time. Place the salmon in a shallow container and cover it with plastic wrap or aluminum foil.
The egg sauce should be stored in an airtight container and can last up to four days in the refrigerator. With these simple steps, you’ll be enjoying your delicious leftovers for days!
Poached Salmon with Egg Sauce
- 1 large kettle or a fish poacher with a lid
- 1 liquid measuring cup
- 1 heated serving plate
- 1 knife
- 1 wooden spoon or large serving spoon
- 1 knife
- 1 medium saucepan
- 4-5 lb piece of salmon dressed
- ¼ cup white wine vinegar
- 1 tbsp salt
- 1 mediium onion sliced
- 3 parsley sprigs
- 8 whole black peppers
- 1 bay leaf
- 3 tbsps margarine or butter
- 3 tbsps flour
- 1 tbsp chopped green onion
- 3 hard-cooked eggs chopped
- 4 tsps finely cut fresh dill
- 1¼ tsps salt
- 2½ cups milk
- ⅛ tsp Tabasco sauce
- Wash the salmon and wrap it in cheesecloth. Place the salmon in the fish poacher or in a large kettle. Add 2 quarts of water, vinegar, onion, salt, parsley, bay leaf, and peppers. don’t drown the fish, it should just be covered with water.
- Slowly bring the water to a boil. Then reduce the heat, and let it simmer, covered for about 30 to 40 minutes. Remove the pot with the salmon from the heat, and let it stand slightly covered for about 10 minutes. While this is resting, make the egg sauce.
- Now carefully lift the salmon out of the cooking liquid. Remove the cheesecloth, and place the salmon on a heated serving platter. Be really careful, and lift off the top skin, and gently scrape off the soft brown flesh, to expose the pink meat underneath.
- Spoon some of the egg sauce over the salmon. If you wish to, you can garnish with lemon wedges and/or parsley sprigs. Serve this dish immediately, with the remaining sauce.
Egg Sauce Instructions
- In a medium saucepan, in hot butter or margarine, saute‘ onion until it is tender but do not allow the onion to brown. This will take about 5 minutes. Remove this from the heat. Then stir in the flour and salt and make sure it is well blended.
- Gradually stir in the milk, and bring to a boil, stirring constantly. Reduce the heat, and simmer for about 1 minute. Now stir in the eggs, Tabasco, and dill. Keep the sauce warm. This should end up making about 3 cups.
It is All in the Presentation
This is a lovely and delicious recipe to make. It can also be displayed in a great way. You know what I always say. It is in the presentation, so make it look so attractive that everyone will want to try it.
This poached salmon with egg sauce turned out so yummy. I can’t wait to make this recipe again. Make this as a main dish for your family and friends, and you can rest assured that they will truly love it, and rave about it for some time to come. It is definitely an easy dish to make, and not very expensive to make either.
Try this dish, and please leave me a comment below to let me know what you thought of it. I would love to hear your comments. Happy poaching!