Gramma’s Sweet and Sour Salmon

1 ½ pounds salmon fillet, cut into 4 portions

1 onion, peeled and diced

4 cups water

½ teaspoon peppercorns

2 eggs

juice of 1 lemon

1 teaspoon white vinegar

2 tablespoons sugar

salt

pepper

2 teaspoons corn starch   stirred into 1.2 cup of warm poaching liquid

  1. In a saucepan large enough to hold the fish in 1 layer, bring the water, onion, ¼ teaspoon of salt, and the peppercorns to a boil. Simmer for 5 minutes, or until the onion is partially soft
  2. Add the salmon to the water, and gently simmer for 10 minutes, or until done. Remove the salmon from the pan, and set aside
  3. In a separate bowl, while the salmon is cooking, beat the eggs, and add in the lemon juice and sugar
  4. After the salmon is removed from the saucepan, strain the poaching liquid, and set aside ½ cup of the liquid. Slowly whisk the hot the poaching liquid into the egg mixture. Return this to the stove, over a medium heat, stirring regularly until it comes to a gentle simmer. If it needs additional thickening, whisk the cornstarch into the reserved poaching liquid, and add this to the egg mixture. Simmer until it thickens
  5. Adjust the flavor as needed, with sugar, vinegar, or salt and pepper
  6. Pour the sauce over the salmon, and serve immediately, or serve chilled