Tested Recipe Adapted from Reader’s Digest Like Gradma Used To Make
4 salmon steaks, ¾ inch thick (about 6oz each)
1 cup dry white wine or lower-sodium chicken broth
1 small yellow onion, thickly sliced
2 lemon slices
4 sprigs parsley
4 whole black peppercorns
For the dill sauce:
1 tbsp butter or margarine
1 tbsp all-purpose flour
2 tsp finely chopped fresh dill or ¾ tsp dried dill weed
½ tsp sugar
1/8 tsp salt
1 large egg yolk, lightly beaten
1 tsp lemon juice
- Rinse fish and pat dry. To poach the fish, in a large skillet, combine the wine, onion, lemon slices, parsley, and peppercorns. Bring to a boil. Arrange the salmon in a single layer in the wine mixture. Bring to a boil. Lower the heat and simmer, covered, for 5 to 8 minutes or until the fish flakes when tested with a fork. Use a slotted spatula to carefully remove the salmon from the skillet; keep warm. Strain and reserve 1 cup of the cooking liquid.
- To prepare the dill sauce, in a small saucepan, melt the butter over moderate heat. Whisk in the flour, dill, sugar, salt and cook for 1 minute or until bubbly. Add the reserved cooking liquid. Cook, whisking constantly, until the mixture starts to thicken. Slowly stir about ½ cup of the hot mixture into the egg yolk, then return this mixture to the saucepan. Cook, stirring constantly, for 1 to 2 minutes or until the mixture thickens (do not boil). Stir in the lemon juice.
- Spoon some of the dill sauce over the salmon. Pass the remaining sauce. Make 4 servings.