4th Of July Salmon With Egg Sauce Recipes

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ALDER-PLANKED SALMON WITH EGG SAUCE



Alder-Planked Salmon with Egg Sauce image

Be sure to buy untreated cedar or alder planks. Soak the planks thoroughly in water so that you don't run the risk of a flare-up in the oven.

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 19

1/4 teaspoon dry mustard powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) salmon fillets, skinned
1 tablespoon unsalted butter, melted
2 cedar or alder planks, or 2 untreated cedar shingles or shims (available at lumberyards), about 5 inches wide and 12 inches long, soaked at least 2 hours, or overnight, so as not to flame up
Olive oil
8 tablespoons unsalted butter, cut into 8 pieces
1 teaspoon minced shallots or scallions
1/4 cup dry white wine
1/4 cup fish stock, chicken stock or low-salt canned chicken broth
2 tablespoons fresh lemon juice
1/3 cup heavy cream
1/2 teaspoon hot sauce (recommended: Tabasco)
Salt and freshly ground black pepper
3 tablespoons chopped fresh flat-leaf parsley
2 hard-cooked eggs, coarsely grated or chopped
1 teaspoon fresh chives, optional
1 tablespoon Californian sturgeon caviar, optional

Steps:

  • Preheat the oven to 500 degrees F.
  • In a small saucepan, melt 2 tablespoons of the butter. Add shallots and saute 1 minute. Season with a pinch of salt. Add lemon juice, wine, stock and cream. Simmer over medium heat for 3 to 4 minutes, until reduced to about 2 tablespoons.
  • Lower the heat and whisk in the remaining butter 1 tablespoon at a time, adding each piece when the previous one is almost melted.
  • Add hot sauce and season with salt and pepper to taste. Strain the sauce through a fine sieve, into a bowl. Cover to keep warm until ready to serve.
  • Mix together the mustard powder, salt, and pepper. Brush the top of the salmon fillets with the melted butter. Season both sides with the mustard mixture and set aside.
  • Put the soaked shingles in the oven, directly on the racks, for about 3 to 5 minutes until the wood is lightly browned on top. Carefully take the shingles out of the oven and place them on a heat-proof surface.
  • Turn on the oven broiler.
  • Immediately brush the shingles with a thin layer of olive oil and lay the salmon fillets, skinned side down, on the browned side of each shingle. Place the shingles under the broiler and cook the fish for about 5 to 7 minutes, until firm but not dry. Remove the fillets to a platter or serve directly from the shingles.
  • Just before serving, stir the parsley and grated eggs into the reserved warm egg sauce. Fold in chives and caviar if using. Top the fillets with the egg sauce and a sprinkling of chives, and a dollop of caviar if using.

4TH OF JULY SALMON WITH EGG SAUCE



4th of July Salmon With Egg Sauce image

For many New Englanders, Independence Day celebrations just wouldn't be the same without the traditional meal of poached salmon with egg sauce, along with new potatoes, baby peas and, of course, strawberry shortcake (Recipe #289569). The egg sauce is a nice compliment to most any baked or broiled fish, as well as the poached salmon. Just substitute a half a cup of bottled clam juice or canned chicken broth for the poaching liquid.

Provided by Alan in SW Florida

Categories     Sauces

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

1 small onion, halved
5 peppercorns
1 bay leaf
4 whole sprigs dill (plus additional sprigs for garnish)
4 salmon steaks, cut about 1-inch thick (about 1 1/2 pounds total)
3 tablespoons butter
1/4 cup all-purpose flour
1/2 cup poaching liquid, reserved from poached salmon recipe
3/4 cup canned chicken broth, divided
1/2 cup heavy cream
1 dash salt
1/8 teaspoon pepper (preferably white pepper)
1/4 cup finely chopped carrot (about half of a small carrot)
1/4 cup finely chopped onion (about half of a small onion)
2 hard-cooked eggs, peeled and coarsely chopped
2 tablespoons chopped fresh dill

Steps:

  • DIRECTIONS FOR POACHED SALMON: In a very large skillet, bring 3 cups of water to a boil over medium-high heat. Add the onion halves, peppercorns, bay leaf, and 4 sprigs of dill. Add the salmon steaks in a single layer, making that they are covered by the liquid (add more water, if necessary.) Return the liquid to a simmer over medium-high heat; reduce the heat to medium-low, cover, and simmer the fish until the salmon is opaque throughout, 8 to 10 minutes. With a slotted spatula, remove the fish to a platter and cover loosely with foil to keep warm. Reserve the poaching liquid for the Egg Sauce.
  • Make the Egg Sauce (directions follow).
  • To serve, spoon the Egg Sauce over the salmon steaks and garnish each with a fresh dill sprig, if desired.
  • DIRECTIONS FOR EGG SAUCE: In a small saucepan, bring a 1/2 cup of the chicken broth to a boil (do this as you are bringing the poaching liquid for the salmon to a boil). Reduce the heat and add the chopped carrots and chopped onions and cook for about 10 minutes, or until carrots are tender; drain the vegetables and discard broth.
  • In a medium saucepan, melt the butter over medium heat. Whisk in the flour. Stir in the 1/2 cup of reserved salmon poaching liquid, the remaining 1/4 cup of chicken broth, and cream. Increase the heat to high and cook, stirring constantly, until sauce comes to a boil, about 1 minute.
  • Whisk in the salt, pepper, and the cooked carrots and onion. Reduce the heat to low and simmer, stirring occasionally, for 10 minutes.
  • Gently stir in the chopped eggs and the chopped dill. Make about 2 cups.

Nutrition Facts : Calories 458.5, Fat 33.8, SaturatedFat 15.5, Cholesterol 229.1, Sodium 501.9, Carbohydrate 10.9, Fiber 0.8, Sugar 2, Protein 27

SALMON WITH EGG SAUCE



Salmon With Egg Sauce image

Make and share this Salmon With Egg Sauce recipe from Food.com.

Provided by swirlycinnacakes

Categories     Very Low Carbs

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

6 lbs whole salmon, cleaned and dressed
1 medium lemon, thinly sliced
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups 2% low-fat milk
2 tablespoons parsley, chopped
2 hard-boiled eggs, peeled and coarsely chopped
salt and pepper

Steps:

  • Preheat the oven to 450°F.
  • Rinse the fish and pat dry with paper towels. Lay the fish on a large piece of heavy-duty aluminum foil. Put half the lemon slices inside the fish's cavity; place the remainder on top. Fold the foil to encase the fish, securing the ends sono liquid escapes during baking. Place the package in a large roasting pan.
  • Bake for about 45 minutes, until the fish flakes easily.
  • While the fish bakes, prepare the sauce. Melt the butter in a med saucepan over med heat. Stir in the flour to form a smooth paste. Cook for about 2 minutes, then slowly stir in the milk and continue cooking, stirring constantly, until the sauce thickens, about 2 minutes more. Add the parsley, eggs, and salt and pepper to taste.
  • Divide the salmon into serving portions and spoon the sauce over each before serving.

SALMON CAKES EGGS BENEDICT



Salmon Cakes Eggs Benedict image

Canned salmon is the perfect base for a crispy cake that takes eggs Benedict to the next level. It's deliciously easy, especially when paired with a fast hollandaise sauce made in the blender.

Provided by Carla Hall

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 16

One 15-ounce can salmon
2 tablespoons grated onion
3 tablespoons mayonnaise
2 tablespoons plain breadcrumbs
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
4 tablespoons unsalted butter
3 large egg yolks
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Pinch cayenne pepper
Kosher salt
6 large eggs
Minced fresh chives, for garnish
1 lemon, sliced into 6 thin wedges, for garnish

Steps:

  • For the salmon cakes: Drain the salmon, place it in a large bowl and flake the flesh with a fork. You should have about 2 cups. Add the onion, mayonnaise, breadcrumbs and mustard. Gently fold until well mixed, then season to taste with salt and pepper. Shape into six 1-inch-thick patties, each about 2 1/2 inches in diameter.
  • Heat a thin layer of oil in a large nonstick skillet over medium-high heat. Add the patties and cook, turning once, until browned, about 2 minutes per side. Cover and cook until heated through, about 2 minutes longer. Keep hot.
  • For the hollandaise sauce: Microwave the butter in a small microwave-safe bowl until melted and very hot, at least 30 to 40 seconds. In a blender or in the cup of an immersion blender, combine the egg yolks, lemon juice and mustard. Blend until the yolks are smooth and whipped.
  • With the blender running, slowly pour in the hot butter. Season the sauce with the cayenne and salt to taste. Keep warm until ready to use.
  • For assembly: Pour 2 inches of water into a large skillet and bring to a simmer over medium heat. Crack each egg into a small cup or bowl and gently tip it into the simmering water. Cook for 2 minutes, then turn off the heat and let the eggs sit in the hot water until the whites are set and the yolks just begin to firm, about 8 minutes. Remove each egg with a slotted spoon and allow to drain in the spoon over a paper towel to remove any excess water.
  • Place a hot salmon cake in the center of a plate, then top with a poached egg. Pour a generous tablespoon or two of warm hollandaise sauce over the egg, then sprinkle with the fresh chives and garnish each plate with a lemon wedge. Repeat with the remaining salmon cakes. Serve immediately.

ASPARAGUS AND SALMON ROE WITH EGG SAUCE



Asparagus and Salmon Roe with Egg Sauce image

The bright green of the fried asparagus with the yellow egg sauce and the orange salmon roe topping makes a colorful display.

Provided by Nobuyuki Matsuhisa

Yield Makes 4 servings

Number Of Ingredients 9

4 egg yolks
2 tablespoons plus 1 teaspoon lemon juice
1 teaspoon soy sauce
2 tablespoons plus 1 teaspoon clarified butter
vegetable oil for deep-frying
12 green asparagus spears, about 6 inches (15 cm) long
sea salt
Egg Sauce
2 tablespoons salmon roe

Steps:

  • 1. Beat the egg yolks in a bowl. Add the lemon juice and the soy sauce and mix.
  • 2. Add the clarified butter gradually so that it doesn't separate, mixing as you go.
  • 3/4 cup (150 ml).
  • 1. Bring about 3 inches (8 cm) of oil in a medium saucepan to 340°F (170°C). Deep-fry the asparagus spears for 1 to 2 minutes, drain and sprinkle with a little sea salt. Cut the spears in half.
  • 2. Line a serving dish with the Egg Sauce. Arrange the asparagus in it in 2 or 3 layers. Spoon the salmon roe on top.

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