Sarasotas Salmon Asparagus Poached Egg Over Watercress Recipes

ASPARAGUS WITH POACHED EGG

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

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.

SARASOTA'S SALMON, ASPARAGUS & POACHED EGG OVER WATERCRESS

Steps:

• Dressing -- Easy. Mix the oil, mustard, lemon juice and zest, vinegar, salt and pepper, Mix in a small bowl or even just in a baggie. Set to the side - done.
• Prepare the Salmon and Asparagus -- Easy. Mix the mustard, olive oil salt and pepper and rub or brush on the salmon. And the asparagus, just toss in a bowl with a little olive oil, salt and pepper. Now -- on a cookie or baking sheet, lined with parchment or foil add the salmon fillets at one end and the asparagus at the other end. Lay them out flat so they don't crowd one another.
• Bake -- In a 425 oven, bake the salmon and asparagus. Now, the salmon depending on the thickness (each piece will take different times) around 15-20 minutes. But the asparagus will only take around 10 minutes. So check half way through cooking and remove the asparagus once tender but not "mushy" you still want a little crisp to it, to a small plate and cover with foil to keep warm.
• Salad -- As the salmon finishes, mix your greens, shallot and 1/2 of the dressing and plate. It is that simple.
• Fish -- It should be done. Remove and cover with foil as it need to rest a few minutes as you cook the eggs. Don't over cook the fish. I like it medium well, Not completely flaky. I like it a bit moist. I will look a bit opaque in color and when you insert a fork it should pull apart easily.
• Eggs -- Now, the salad is done, dressing done, asparagus done and salmon resting. Just bring 3-4" of water and the vinegar to a medium boil in a large saucepan. Then reduce to almost boiling, just under the boiling point. Crack a egg in a small bowl and then transfer slowly to the water. Add all 4 slowly, wait until each egg, starts to firm up and then add the next one. 2 minutes for very soft (too soft for me) 3 for medium, firm whites, runny yolks, 4 for firm yolk and whites, too firm for me. But make it what you like.
• Finish Up -- The lettuce is already plated. So now top with a salmon fillets kept warm, then some of the asparagus and a little more of the mustard vinaigrette. Finish with the poached egg, some ground black pepper and serve. I love to serve this with some fresh garlic or potato bread, but use your favorite.
• All in one dinner. A few steps but only 1 bowl, 1 pan and and a great dinner. You will really be surprised at how good it is. It is different but yet very satisfying. The texture of the funny egg over, roasted asparagus and cool green with a tangy vinaigrette is just heaven. Just give it a try, you will love it. Not just for myself, but have served this many times for dinner parties and always loved.