Poached Salmon with Lemon Dill Sauce

Prepare the Salmon: Rinse salmon steaks under cold water and pat dry with paper towels. (2 minutes)

Poach the Salmon: In a large skillet, combine chicken broth, sliced onion, parsley sprigs, lemon slices, salt, and pepper. Bring to a boil over medium-high heat. Gently place salmon steaks in the skillet in a single layer. Return to a boil, then immediately reduce heat to low, cover the skillet, and simmer until the salmon flakes easily with a fork. This should take approximately 5 to 10 minutes, depending on the thickness of the steaks. Use a slotted spatula to carefully remove the salmon from the skillet and keep warm on a plate covered with foil. (15 minutes)

Strain the Broth: Strain the poaching liquid through a fine-mesh sieve into a heatproof bowl or measuring cup. Reserve 2 cups of the strained liquid; discard the solids. (5 minutes)

Make the Lemon-Dill Sauce: In a small saucepan, melt butter over medium heat. Whisk in flour, dill, sugar, and salt. Cook, whisking constantly, until the mixture is bubbling and fragrant, about 1 minute. Gradually add the reserved 2 cups of cooking liquid, whisking continuously to prevent lumps from forming. Continue to cook, whisking constantly, until the sauce begins to thicken, about 3-5 minutes. (7 minutes)

Temper the Egg Yolks: In a separate bowl, slowly whisk about 1/2 cup of the hot sauce into the lightly beaten egg yolks to temper them and prevent curdling. (3 minutes)

Finish the Sauce: Pour the egg yolk mixture back into the saucepan with the remaining sauce. Cook over low heat, stirring constantly, until the sauce is thick enough to coat the back of a spoon, about 1 to 2 minutes. Be careful not to boil the sauce, as this will cause the eggs to curdle. Remove from heat and stir in the fresh lemon juice. (5 minutes)

Serve: Spoon the lemon-dill sauce generously over the poached salmon steaks. Serve immediately, garnished with extra fresh dill, and offer the remaining sauce alongside. Enjoy! (2 minutes)