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Poached salmon with egg and lemon sauce

The following recipes are for a Passover brunch or supper. They easily adapt for Easter.

The poaching liquid can be made as much as a week ahead of time. If you want a traditional poaching liquid, omit sugar.

This traditional egg and lemon sauce is light and low in fat. Serve either warm or at room temperature. The sauce works with grilled or sautéed salmon, too.

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6 6-oz. salmon fillets

3 cloves garlic, chopped

Salt and freshly ground pepper

¾ cup wine vinegar

¼ cup sugar

4 cups water

2 bay leaves

3 cloves garlic, sliced

1 tsp. peppercorns

Season salmon with garlic, salt and pepper.

Egg and Lemon Sauce

2 eggs

1 cup fish poaching liquid

Juice of 1½ lemons

2 tbsp. sugar

¼ cup dill

Salt and freshly ground pepper


Season salmon with garlic, salt and pepper.

Bring vinegar, sugar, water, bay leaves, garlic and peppercorns to boil in pot. Reduce heat and simmer 15 minutes. Strain into large skillet.

Bring liquid to boil. Immerse salmon in liquid, reduce heat to low, cover skillet and poach for 10 minutes. Remove from heat and cool in liquid.

Remove skin from salmon and serve with sauce.


Beat eggs in heavy pot until well-combined. On medium-low heat, whisk in remaining ingredients and cook, stirring constantly until thickened, about 5 minutes. Makes about 2½ cups.

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