4thofjulysalmonwitheggsauce Recipes

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

Ingredients

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

4TH OF JULY GRILLED SALMON OR CHICKEN!

4th of July Grilled Salmon *or Chicken!* image

A friend of mine made this at last year's 4th of July celebration, and after much begging and groveling, shared this super-easy, fun, and VERY yummy recipe, which you can easily double or triple for a big crowd! The cold left-overs (if any) the next day are FABULOUS! TRY THIS WITH CHICKEN!! Grill 4 Chx breasts 4-5 min ea side, then finish in 350 degree oven in covered pan with butter & olive oil for +/-20 min. OH! MAGNIFICENT (great sandwiches w/tomato, cream cheese, and avocado).

Provided by Pellerin

Categories Potluck

Time 15m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 -8 salmon steaks (4-6 oz. ea., or a couple large filets) or 2 -8 chicken breasts (4-6 oz. ea.)
1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
1/2 onion, chopped
1 tablespoon brown sugar
2 garlic cloves, minced
1 1/2 teaspoons fresh ginger, grated
1 teaspoon crushed red pepper flakes (more if you're brave or insane)
1 teaspoon sesame oil
1/2 teaspoon salt

Steps:

Into a large zip-lock bag, make marinade out of peanut oil, soy sauce, vinegar, onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Combine well, and insert fish or chicken. Seal and marinate in refrigerator 4-24 hours.
Oil and preheat grill on medium-high heat. Grill fish ~5 minutes per side, until fish just flakes with a fork. (10 minutes total, per 1" of thickness at thickest point of filet).

Nutrition Facts : Calories 199.8, Fat 17.4, SaturatedFat 3.1, Cholesterol 13.8, Sodium 665.7, Carbohydrate 4.6, Fiber 0.2, Sugar 3.4, Protein 6.2

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