Pacific Poached Salmon With Nanny's Egg Sauce
Some of my fondest memories are of joining my family and their friends on charter fishing boats. We would leave Astoria, traveling over the Mouth of the Columbia River and into the deep sea to fish salmon.
My grandmother, Nanny, always prepared the most fabulous egg sauce to serve over our freshly caught fish. Originating with the Pacific Northwest settlers of my family, this recipe has been handed down for generations.
Tip: Serve with our delicious creamed spinach and croissants.
1 Tbspcold butter
4salmon fillets (6 to 8 oz. each)
1 corganic, low-sodium chicken stock or broth
1 tspfresh dill, chopped (optional)
4eggs, hardboiled, peeled & chopped in 1/2" pieces
2 Tbspreal butter
2 Tbspall-purpose flour
1 corganic whole milk
How to Make Pacific Poached Salmon With Nanny's Egg Sauce
- Heat oven to 400 degrees F. Place cold butter in paper towel and wipe the bottom of a shallow baking dish to coat it generously. Place salmon fillets into baking dish, skin side down. Season fish with salt and pepper. Add chicken stock or broth and dill to dish (dill is optional). Place baking dish in oven for 15 to 18 minutes.
- Meanwhile, in a saucepan, melt butter over low heat. Whisk in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly.
- Gradually whisk in milk. Heat mixture to a boil, stirring constantly. Boil gently while stirring for 1 minute. Turn off heat and stir in chopped hard boiled eggs. Cover and set aside as sauce for salmon.
- Remove fish from oven when done and gently lift fish from baking dish with slotted spatula to place on plates. Spoon 1 to 2 tablespoons of egg sauce over each fillet. Salt and pepper to taste.