Ingredients:
2 10 oz Salmon Fillets
¼ cup onion, minced
2 Tbsp lemon juice
2 Tbsp lime juice
2 eggs
2 Tbsp Scallions, sliced
3 Tbsp Sugar
1 Tbsp corn starch

Directions:
1. Simmer onion in 4 cups of water for five minutes.
2. Add salmon and poach for approximately 8 minutes or until almost done.
3. Remove salmon from water and set aside.
4. In a separate bowl combine egg, lemon juice, lime juice, and sugar.
5. After salmon is removed from water, very slowly pour the poaching liquid into egg mixture.
6. Return to pot and simmer for approximately 10 minutes, stirring as needed.
7. Make a slurry with cornstarch and add to poaching liquid.
8. Simmer until thickened.
9. Add scallions and spoon over salmon fillets.

Notes:
Chef Bill Collins Beverly, Massachusetts