Salmon With Egg Sauce

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 6 lbs whole salmon, cleaned and dressed
• 1 medium lemon, thinly sliced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups 2% low-fat milk
• 2 tablespoons parsley, chopped
• 2 hard-boiled eggs, peeled and coarsely chopped
• salt and pepper

Recipe

• 1 preheat the oven to 450°f.
• 2 rinse the fish and pat dry with paper towels. lay the fish on a large piece of heavy-duty aluminum foil. put half the lemon slices inside the fish's cavity; place the remainder on top. fold the foil to encase the fish, securing the ends sono liquid escapes during baking. place the package in a large roasting pan.
• 3 bake for about 45 minutes, until the fish flakes easily.
• 4 while the fish bakes, prepare the sauce. melt the butter in a med saucepan over med heat. stir in the flour to form a smooth paste. cook for about 2 minutes, then slowly stir in the milk and continue cooking, stirring constantly, until the sauce thickens, about 2 minutes more. add the parsley, eggs, and salt and pepper to taste.
• 5 divide the salmon into serving portions and spoon the sauce over each before serving.