Best 7 Salmon With Egg Sauce Recipes

ALDER-PLANKED SALMON WITH EGG SAUCE

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.

SALMON WITH HERB & GARLIC CREAM SAUCE

Steps:

• Season: Pat salmon dry, then sprinkle with salt and pepper.
• Pan-sear: Heat oil in a large non stick skillet over medium high heat. Add salmon, presentation side down, and cook for 3 minutes until golden brown.
• Flip: Turn salmon and cook the other side for another 2 minutes, until the internal temperature registers 49°C / 120°F (for medium-rare, recommended) or until cooked to your taste (Note 5).
• Butter baste: When it's almost cooked, add the butter. Melt, then spoon over the salmon a few times.
• Rest: Remove salmon onto plate, and cover loosely with foil to keep warm.
• Sauté garlic: Add garlic and stir for 20 seconds or until light golden.
• Reduce wine: Add white wine, turn up heat to high. Bring to simmer while stirring base of the pan to dissolve all the golden bits into the sauce. Cook 1 minute or until it most evaporates and the wine-y smell is gone.
• Thicken cream & stock: Add cream and chicken stock, then simmer on medium heat for 2 - 3 minutes until reduced and slightly thickened.
• Add parmesan & herbs: Stir through parmesan (this will thicken sauce more), then the herbs. Taste sauce and see if more salt and pepper is needed.
• Serve: Serve salmon with Creamy Sauce, ensuring there's something on the plate to soak up all that amazing sauce! Mashed Potato rates highly. See above video for list of suggestions (including side salads).

SALMON WITH EGG SAUCE

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.

4TH OF JULY SALMON WITH EGG SAUCE

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.

SALMON AND SCRAMBLED EGGS

Steps:

• Cut salmon fillets into large cubes, season, and saute in an oiled nonstick skillet over medium-high until opaque throughout, about 5 minutes. Reduce heat to medium; add eggs, a splash of cream, and dill. Season and cook, stirring, until eggs are just set; serve with toast.

BAKED SALMON & EGGS

Steps:

• Heat oven to 180C/160C fan/gas 4. Slice off the top of each roll, then gently remove the bread inside until there is a hole large enough to accommodate a slice of salmon and an egg. Arrange the rolls on a baking sheet, reserving the tops. (If you like, whizz the middles into crumbs and keep in the freezer for another recipe.)
• Brush the inside and edges of the rolls with a little melted butter, then arrange a slice of salmon inside each one. Crack an egg into each and season. Bake for 10-15 mins or until the eggs are cooked to your liking. Scatter with snipped chives. Toast the tops, brush with the remaining butter, then cut into soldiers and use to dip into eggs.

SALMON WITH EGG SAUCE ( LOW CALORIE)

Steps:

• 1. Thaw fish, if frozen. Wrap salmon in cheesecloth. Place the wrapped fish on rack in a poaching pan. Add water, celery, 1 lemon slice, onion, bay leaf, and salt.
• 2. Bring to boiling, reduce heat. Cover poaching pan and simmer for 25-30 minutes or until fish flakes easily when tested with a fork. Remove salmon from pan; wrap in foil to keep warm. Strain cooking liquid, reserving 3/4 cup. Make the Egg Sauce, keep warm.
• 3. Pull foil and cloth away from fish; carefully remove skin. Discard skin. transfer fish to serving platter, using two large spatulas. Top with some of the Egg Sauce; sprinkle with paprika. Garnish with parsley and additional lemon slices. Pass remaining Egg Sauce. Makes 8 servings.
• 4. Egg Sauce: In a saucepan melt 3 Tablespoons butter or margarine, stir in 3 Tablespoons all purpose flour, 1/8 teaspoon salt, and 1/8 teaspoon white papper. And the 3/4 cup reserved fish cooking liquid and 3/4 cup skim milk all at once. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Sir in 2 hard boiled eggs, chopped; heat through.