Salmon with Egg Sauce ( low Calorie)

Carol Junkins

By
@CarolAJ

This is a recipe from Better Homes and Gardens booklet I have had since 1986 ~ Great tasty meal and poaching keeps the calories down to make this a great dinner when we are trying to lose weight. Picture is also from the booklet.


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Rating:

Comments:

Serves:

8

Prep:

20 Min

Cook:

25 Min

Method:

Steam

Ingredients

1 lb
3-4 pound fresh or frozen dressed salmon
2 c
water
1 stick
stalk celery , cut up
1 slice
lemon
1 slice
onion
1
bay leaf
1 tsp
salt
egg sauce
paprika
parsley
lemon slices

EGG SAUCE

3 Tbsp
butter or margarine
3 Tbsp
all-purpose flour
1/8 tsp
salt
1/8 tsp
white pepper
3/4 c
reserved fish cooking liquid
3/4 c
skim milk
2
hard boiled eggs, chopped

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tag: Healthy