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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: : -

Rinse salmon and pat dry.
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.
Strain cooking liquid and reserve 2 cups.
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.
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.

8 salmon steaks

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