INGREDIENTS:
- Sauce:
- 1/2 cup butter
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
- dash cayenne pepper or hot pepper sauce
- 2 tablespoons hot water
- .
- 1 tablespoon lemon juice
- 1 tablespoon salt
- 1 small onion, sliced
- fresh or freeze-dried dill or parsley
- 3 to 4 peppercorns
- 6 salmon steaks
PREPARATION:
Makes about 2/3 cup of sauce.
Put 4 cups of boiling water in a large skillet; add 1 tablespoon lemon juice, 1 tablespoon salt, onion slices, a few parsley or dill sprigs, and peppercorns. Bring to a boil; gently add the salmon steaks to the boiling mixture. Bring to a boil; reduce heat to a simmer. Cover and continue cooking for about 6 to 8 minutes, or until the salmon flakes easily with a fork. Remove carefully to a platter with a slotted spoon or spatula. Spoon 2 to 3 tablespoons of sauce over each salmon steak.
Serves 6.
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