Salmon With Egg Sauce Low Calorie Recipes

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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.

EGGS BENEDICT WITH SALMON



Eggs Benedict with Salmon image

Smoked salmon and rye bread add a new twist to the traditional eggs Benedict. Sauce can be set aside at room temp for up to one hour. When ready to serve, reheat gently in double boiler.

Provided by dakota kelly

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Sandwich Recipes

Time 1h

Yield 8

Number Of Ingredients 13

¾ cup plain low-fat yogurt
2 teaspoons lemon juice
3 egg yolks
½ teaspoon prepared Dijon-style mustard
¼ teaspoon salt
¼ teaspoon white sugar
1 pinch ground black pepper
1 dash hot pepper sauce
8 eggs
8 slices rye bread
8 ounces smoked salmon, cut into thin slices
1 tablespoon chopped fresh parsley, for garnish
1 teaspoon capers, for garnish

Steps:

  • To make the sauce: In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper and hot sauce. Cook over simmering water while stirring constantly, for 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon.
  • In a large stock pot heat 2 quarts of salted water to a boil. Carefully break the eggs one at a time into the boiling water. When all the eggs have been added, reduce the heat to medium. When the eggs float to the top, remove them with a slotted spoon and let drain briefly.
  • To assemble final dish: Toast bread slices and place on warm plates. Top each piece of toast with a slice of smoked salmon and a hot poached egg. Drizzle with yogurt sauce; garnish with parsley and capers.

Nutrition Facts : Calories 223.2 calories, Carbohydrate 18.1 g, Cholesterol 270.7 mg, Fat 9.3 g, Fiber 1.9 g, Protein 16.4 g, SaturatedFat 2.8 g, Sodium 617.3 mg, Sugar 3.4 g

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