Poached Salmon Steaks With Egg Sauce And Peas

This recipe can be traced back to the 1964 New York World’s Fair where it was said that John and Abagail Adams were fans of it. The American Heritage Cookbook published in 1964 says, “From the earliest days it has been a tradition all through New England to serve Poached Salmon with Egg Sauce, along with the first new potatoes and early peas, on the Fourth of July. The eastern salmon began to ‘run’ about this time, and the new vegetables were just coming in.”

Give it a try on the 4th of July or anytime!

Poached Salmon Steaks With Egg Sauce And Peas


2 ½ tablespoons butter
2 ½ tablespoons flour
1 ½ cups milk
1 teaspoon salt
Dash pepper
2 hard-cooked eggs, chopped
4 fresh salmon steaks (1 ½ to 2 lbs.)
3 cups cooked green peas


Melt butter in heavy saucepan; stir in flour. Remove from heat; slowly stir in milk. Cook until thickened. Add salt; pepper and eggs. Carefully slip fish into large skillet of boiling water seasoned with salt, a few celery leaves, bay leaf, slice of lemon, and onion. Cover; reduce heat and simmer 5 to 7 minutes only. Remove fish to platter; pour sauce over salmon; surround with hot peas. (Serves four).

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