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Poached Salmon With Mock Egg Sauce

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  Pink humpback salmon 4 Pound, dressed
  White wine vinegar 1⁄4 Cup (4 tbs)
  Parsley sprigs 3
  Onion 1 Medium, sliced
  Lite salt 1 Teaspoon
  Whole black peppercorns 8
  Bay leaf 1
  Liquid butter buds/Fat-free chicken broth 3 Tablespoon
  Chopped green onion 1 Tablespoon
  Flour 3 Tablespoon
  Lite salt 1⁄2 Teaspoon
  Skim milk 2 1⁄2 Cup (40 tbs)
  Egg beaters 3 , hard-cooked and chopped
  Cut dill 4 Teaspoon (Fresh)
  Tabasco 1⁄2 Teaspoon

Wash salmon.
Wrap in cheesecloth.
Place salmon on rack in fish poacher or in a large kettle.
Add 2 quarts water, vinegar, parsley, onion, lite salt, peppers, and bay leaf.
Fish should be just covered with water.
Slowly bring to a boil; reduce heat, and simmer, covered, 30-40 minutes.
Remove from heat.
Let stand, partly covered, about 10 minutes.
Meanwhile, make Mock Egg Sauce.
Carefully lift salmon out of cooking liquid.
Remove cheesecloth, and place salmon on heated serving platter.
Carefully lift off top skin, and gently scrape off soft brown flesh, to expose pink meat underneath.
Spoon some Mock Egg Sauce over salmon.
If desired, garnish with lemon wedges or parsley sprigs.
Serve immediately, with remaining sauce.
Sauce: Saute onion until tender in medium saucepan in liquid Butter Buds, or chicken broth; about 5 minutes.
Remove from heat.
Stir in flour and lite salt until well blended.
Gradually stir in skim milk.
Bring to a boil, stirring constantly; reduce heat, and simmer 1 minute.
Stir in chopped cooked Egg Beaters, dill, and Tabasco.
Keep warm.

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Poached Salmon With Mock Egg Sauce Recipe