CORIANDER-&-LEMON-CRUSTED SALMON WITH ASPARAGUS SALAD & POACHED EGG
Crushed coriander seeds and lemon zest give this quick salmon recipe praiseworthy flavor that pairs beautifully with a shaved asparagus and poached egg salad. Served with a glass of white wine, this healthy recipe makes the ultimate lunch or light dinner.
Provided by Becky Selengut
Categories Healthy Salad Recipes
Time 45m
Number Of Ingredients 14
Steps:
- Position a rack in upper third of oven; preheat broiler to high. Coat a rimmed baking sheet with cooking spray.
- Toast coriander in a small skillet over medium heat, shaking the pan frequently, until fragrant, about 3 minutes. Pulse the coriander, lemon zest, 1/2 teaspoon salt and crushed red pepper in a spice grinder until finely ground. Coat the salmon flesh with the spice mixture (about 1 1/2 teaspoons per portion) and place the salmon on the prepared baking sheet.
- Cut off asparagus tips and very thinly slice stalks on the diagonal. Toss the tips and slices with oil, lemon juice, mint, tarragon, pepper and the remaining 1/4 teaspoon salt. Let stand while you cook the salmon and eggs.
- Bring water and vinegar to a boil in a large saucepan.
- Meanwhile, broil the salmon until just cooked through, 3 to 6 minutes, depending on thickness (see Tips). Tent with foil to keep warm.
- Reduce the boiling water to a bare simmer. Gently stir in a circle so the water is swirling around the pot. Crack eggs, one at a time, into the water. Cook until the whites are set but the yolks are still runny, 3 to 4 minutes.
- To serve, divide the asparagus salad and salmon among 4 plates. Make a nest in each salad and top with a poached egg.
Nutrition Facts : Calories 288.3 calories, Carbohydrate 4.2 g, Cholesterol 239 mg, Fat 16.3 g, Fiber 1.9 g, Protein 30.5 g, SaturatedFat 3.6 g, Sodium 360.1 mg, Sugar 1 g
POACHED EGGS WITH ROASTED ASPARAGUS, PROSCIUTTO, AND CHIVE OIL
Provided by Jessica Strand
Categories Citrus Egg Herb Pork Vegetable Breakfast Brunch Broil Poach Roast Easter Asparagus Prosciutto Chive Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Blend extra-virgin olive oil, chives, and lemon juice in blender or processor until smooth. Stir in grated lemon peel. Season to taste with salt and pepper. DO AHEAD Chive oil can be made 3 hours ahead. Cover and chill. Return to room temperature before using.
- Fill 2 large bowls with ice water and ice; set aside. Pour enough water into each of 2 large skillets to reach depth of 1 inch. Bring water to slow simmer over medium heat. Add 3 tablespoons vinegar to each skillet. Carefully crack each egg into individual ramekins. Gently slide 1 egg at a time into simmering water, working in batches of 3 eggs for each skillet. Cook until whites are just set, about 3 minutes. Using slotted spoon, very gently transfer eggs to bowls with ice water, being careful not to break eggs. DO AHEAD Can be made 1 day ahead. Cover and refrigerate eggs in bowls of ice water.
- Preheat broiler. Spread asparagus in single layer on rimmed baking sheet. Drizzle with 3 tablespoons olive oil; turn asparagus to coat. Sprinkle with salt and pepper. Broil asparagus 6 minutes. Turn asparagus over and continue to broil until crisp-tender and beginning to brown, about 6 minutes longer. Divide asparagus among 6 plates and drape prosciutto slices over.
- Pour enough water into each of 2 large skillets to reach depth of 1 inch; bring to simmer. Using slotted spoon, transfer eggs to skillets; cook 1 minute for soft yolks. Using slotted spoon, place 1 or 2 eggs atop each serving of asparagus and prosciutto. Drizzle chive oil over and around each serving. Pass remaining chive oil separately.
POACHED EGGS AND ASPARAGUS
This is a family recipe my mother made for me growing up. My grandfather had several acres of asparagus on his farm, and this was something they served during the spring and fall whenever asparagus was plentiful. This recipe is also good served with warm breakfast ham or Canadian bacon--just put in on the toast before the egg. Top this masterpiece with another slice of toast to make a sandwich and eat it on the go.
Provided by Melissa Weiner
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Fill a saucepan half way full of water. Bring to a boil and stir in the bouillon cube until dissolved. Crack one egg into a measuring cup or large spoon and gently slip it into the boiling water. Repeat with remaining eggs. Simmer for about 5 minutes over medium heat. Remove with a slotted spoon and keep warm
- Meanwhile, Place the asparagus into a saucepan and fill with enough water to cover. Bring to a boil, and cook until asparagus is tender, about 4 minutes. Drain.
- Toast the bread to your desired darkness. Spread butter onto each piece of toast. Top with a slice of cheese, then a poached egg and finally, asparagus. Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 17.2 g, Cholesterol 223.6 mg, Fat 18.4 g, Fiber 4.3 g, Protein 19.7 g, SaturatedFat 9.6 g, Sodium 729.6 mg, Sugar 4.2 g
ASPARAGUS WITH POACHED EGG
A poached egg on a pile of tender steamed asparagus is a fine meal; a shaving of hard aged cheese, such as Parmesan, is an added treat -- and don't forget freshly ground pepper.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 5
Steps:
- Tie asparagus into a bundle using kitchen twine. Place in the basket of an asparagus pot filled with 1 inch water. Cover, and bring water to a boil. Steam asparagus until tender, 2 to 6 minutes.
- Fill a large saucepan with 4 inches of water and bring to a boil. Reduce heat to medium. When water is barely simmering, break 1 egg into a small heatproof bowl. Gently tip bowl, sliding egg carefully into water. Repeat with remaining eggs. Cook until whites are set but yolks are soft, 2 to 3 minutes. Using a slotted spoon, transfer eggs to paper towels, and drain briefly.
- Divide asparagus among 4 plates, and top each with an egg. Drizzle with oil, sprinkle with Parmesan, and season with salt and pepper.
SMOKED SALMON WITH POACHED EGGS AND ASPARAGUS
A complete light meal (great for brunch!) from "The Farmstead Egg Cookbook" by Terry Golson. It's a simple dish to prepare with a lovely presentation.
Provided by blucoat
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk the dressing ingredients together.
- Assemble this recipe on individual dinner plates. Put a piece of toast on each plate. Arrange the salmon and asparagus on each piece of toast. Top with the egg. Drizzle the dressing over the egg and asparagus. Garnish with dill.
Nutrition Facts : Calories 468, Fat 30.8, SaturatedFat 5.5, Cholesterol 247.9, Sodium 950.7, Carbohydrate 25.5, Fiber 2, Sugar 3.5, Protein 22.5
POACHED EGGS W/ROASTED ASPARAGUS, ROSEMARY SALMON, AND CHIVE OIL
I love to make this breakfast to impress my family and friends. There are a lot of ooh's and aah's with this recipe.
Provided by Irana Grenier @sweetangel
Categories Eggs
Number Of Ingredients 20
Steps:
- For chive oil- Blend olive oil, chives, lemon juice and lemon peel in blender or food processor until smooth. Season to taste with salt and pepper. (Chive oil can be made 3 hours ahead of time. Cover and chill. Return to room temperature before serving.)
- For poached eggs- Fill two large bowls with cold water and ice; set aside.
- Pour enough water into each of two large skillets to reach depth of 1-in. Bring water to a slow simmer over medium heat. Add 3 tbsp vinegar to each skillet.
- Carefully crack each egg into individual ramekins. Gently slide one egg at a time into simmering water, working in batches of three eggs for each skillet. Cook until whites are just set, about 3 minutes.
- Using slotted spoon, very gently transfer eggs to bowls with ice water, being careful not to break eggs. (Eggs can be made 1 day ahead. Cover and refrigerate eggs in bowls of ice water.)
- For rosemary salmon- Preheat oven to 500 degrees. Arrange half of the rosemary sprigs in a single layer in the center of a 13x9x2-in. glass baking dish. Arrange sliced red onion on top of rosemary. Place salmon, skin side down, on top of onion. Sprinkle salmon with salt, pepper, and chopped garlic. Cover salmon with remaining rosemary sprigs. Arrange lemon slices over rosemary. Drizzle olive oil over all and sprinkle with salt. (Can be prepared 8 hours ahead. Cover and refrigerate.)
- Roast salmon uncovered until just opaque in the center, about 20 minutes. (Roasted onion and lemon slices can be served on the side.)
- For asparagus- Spread asparagus in single layer on rimmed baking sheet. Drizzle with 3 tbsp olive oil; turn asparagus to coat. Sprinkle with salt, pepper and garlic powder.
- If using a gas oven, about 14 minutes before salmon is done, place asparagus under the broiler for 6 minutes, turn asparagus over and continue to broil until crisp-tender and beginning to brown, about 6 minutes longer. Divide asparagus among 6 plates. (If using an electric oven, wait until salmon is done, preheat broiler, and broil as instructed.)
- Remove skin from salmon fillets and place on top of asparagus.
- If you made poached eggs ahead, pour enough water into each of two skillets to reacha depth of 1-in; bring to a simmer. Using slotted spoon, transfer eggs to skillets; cook 1 minute for soft yolks. Using slotted spoon, place 1 or 2 eggs on top of asparagus and salmon. drizzle chive oil over and around each serving. Pass remaining chive oil separately.
- NOTE: This is great served as a brunch with champagne, orange juice and sliced sourdough toast.
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- Bring water to aboil in medium saucepan over medium-high heat. Add vinegar; reduce heat to maintain a gentle boil.
- Place one egg into a small bowl. Hold bowl close to the water’s surface and slip the egg into the water, repeat with remaining eggs; cook for about 3 to 4 minutes, or until whites are completely set. Gently lift eggs out of water.
- Place 10 asparagus spears on each serving plate. Top with two eggs and pepper (if desired); serve immediately.
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