Poached Salmon with Egg Sauce

2-lbs salmon fillets
1 cup milk
1 tsp salt

Measure thickest portion of fillets to determine cooking time. In a covered pan, heat milk and salt to simmering and add salmon. Cook until fish flakes easily when tested with a fork. Allow 10 minutes cooking time per inch of thickness. Serve topped with egg sauce.

Egg Sauce

1/4 cup butter
1/4 cup flour
1/2 tsp salt
1/4 tsp freshly ground pepper
2 cups milk
2 eggs, hard boiled, shelled and coarsely chopped


Melt butter in microwave for 1 minute. Stir in flour, salt and pepper. Cook for 1 minute. Gradually whisk in milk until smooth. Cook 2 minutes at a time, whisking after each, until thickened. Stir in hard boiled eggs and cook 1 minute until heated through.