Poached Salmon with Lemon Dill Sauce
A light poached salmon dish with an amazing, easy sauce.
(3/4-inch thick) salmon steaks
8
chicken broth
1
cup
onion, thickly sliced
1
small
fresh parsley
4
sprigs
lemon
4
slices 
salt and ground black pepper to taste
butter
2
tablespoons
all-purpose flour
2
tablespoons
finely chopped fresh dill
4
teaspoons
white sugar
1
teaspoon
salt
¼
teaspoon
egg yolks, lightly beaten
2
large
lemon juice
2
teaspoons
 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.
