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
BLANCHED ASPARAGUS - POACHED EGG - FRESH SMOKED SALMON
Believe it or not, for many years poached eggs were just getting me every time. They were busting, or just generally not great ... It was really only once I started looking after chickens that I started to get the hang of making them. I think even as a chef I'd been taught to create a vortex in the water then pop the egg into the middle, but if you're cooking for lots of people, that's a pain. So this new way guarantees a perfectly poached pouch of egg every time. The exciting thing is that by simply tying the egg up in cling film with a few herbs you can flavour the eggs and have confidence they're going to cook all right.
Provided by Jamie Oliver
Categories Mains Jamie's Great Britain Eggs Dinner Party Father's day Mother's day St. George's Day
Yield 4
Number Of Ingredients 9
Steps:
- Half-fill a medium-large saucepan with water, season generously with salt and bring to the boil. Instead of putting a lid on, put a large bowl on top but don't let it touch the water. Put the butter, a pinch of salt and pepper and the juice of 1 lemon into the bowl.
- This is going to sound cheffy, but it's simple, so bear with me ... Tear off 8 sheets of good- quality cling film, each roughly 40cm square. Get yourself 4 teacups or small bowls and rub the rims with olive oil. Place a double layer of cling film on top of each one and carefully push it in so that it snugly lines the cups. Use your finger to lightly oil the inside - this will help your egg come out easily at the end. Put a tiny pinch of salt, pepper and chilli flakes into each cup then pick the celery and tarragon leaves and divide them between the cups too - try to help these flavours to spread up the sides, if you can.
- Carefully crack the egg into the cling film, then gently push the yolk down so the egg white surrounds it (without it breaking). Bring the cling film up into a bundle, then tie it in a knot and try to squeeze the knot down so it creates a perfect pouch and seals it (imagine a goldfish in a fairground plastic bag).
- Once the water is boiling, remove the bowl (the butter should be melted now) and place your eggs in the water along with the asparagus. It takes between 5 and 6 minutes at a gentle simmer for a large egg. Place the bowl or a lid back on top and after 3 or 4 minutes remove the asparagus to the bowl of lemony butter and quickly toss.
- Meanwhile, arrange 2 pieces of smoked salmon on each plate. Pull out one of your eggs after 5 minutes and have a little feel (it should have a similar texture to fresh mozzarella). If it still seems undercooked, pop it back in for another minute or so.
- Neatly divide the asparagus between your plates. Cut off the cling film knots with a pair of scissors, peel away the rest, then carefully lift the eggs with a tablespoon and serve them right on top of your asparagus. If you've done a good job, not only will you have perfect poached eggs, but the herbs and seasonings will have cooked into the egg and become one, like a stained glass window, which is really cute. Poke a knife into the egg to let the yolk run, and serve with wedges of lemon on the side.
Nutrition Facts : Calories 290 calories, Fat 20 g fat, SaturatedFat 7 g saturated fat, Protein 26 g protein, Carbohydrate 2 g carbohydrate, Sugar 2 g sugar, Sodium 1.3 g salt, Fiber 2.1 g fibre
SALMON AND ASPARAGUS FRITTATA
Provided by Marge Perry
Categories Egg Fish Breakfast Brunch Easter Lunch Salmon Asparagus Spring Healthy Self Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Bring lightly salted water to a boil in a medium saucepan. Boil potatoes until just tender, about 7 minutes; drain. Heat broiler to low. Combine eggs, egg whites, salt and pepper in a bowl. Heat oil in a 12" ovenproof nonstick skillet over medium-high heat. Cook onion, bell pepper and oregano, stirring occasionally, until vegetables are somewhat soft, about 3 minutes. Add asparagus and potatoes; cook 3 minutes. Add salmon and cook until opaque, 3 minutes. Pour egg mixture into skillet; reduce heat to low. Cook, stirring occasionally, until egg begins to set but is still wet on top, 5 minutes. Cook, without stirring, 5 minutes. Transfer skillet to broiler; broil until golden, 2 to 3 minutes. Remove from broiler and slice into 4 wedges; serve.
SARASOTA'S SALMON, ASPARAGUS & POACHED EGG OVER WATERCRESS
This is a simple an easy dish even though it may sound complicated. A light vinaigrette and the flavors of traditional fresh salmon, asparagus and a poached egg make this really light with tons of flavor. It is a great one dish meal, served with some fresh bread (your favorite ... I love a good fresh potato bread) but make whatever you like. And this makes an amazing brunch, lunch, or dinner. Personally, I make this for dinner quite a bit. And for those who say, "I don't like watercress," give it try you will be surprised. This is a combination of cool salad greens with warm toppings.
Provided by SarasotaCook
Categories Vegetable
Time 45m
Yield 4 Salmon Fillets, 4 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 657.4, Fat 36.6, SaturatedFat 6.2, Cholesterol 376.9, Sodium 565.3, Carbohydrate 7.5, Fiber 2.6, Sugar 2.3, Protein 73.1
SMOKED SALMON & ASPARAGUS
Make and share this Smoked Salmon & Asparagus recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Arrange watercress on plate.
- Wrap each chilled asparagus spear wth a slice of salmon; nestle the bundles into endice spears.
- Arrange these with avacado on top of lettuce.
- Whisk together remainging ingredients and salt and pepper to taste.
- Drizzle on top before serving.
Nutrition Facts : Calories 175.2, Fat 8.8, SaturatedFat 1.4, Cholesterol 6.5, Sodium 263.9, Carbohydrate 18.4, Fiber 8.7, Sugar 3.8, Protein 9.4
ASPARAGUS, POACHED EGG, PROSCIUTTO AND FONTINA CHEESE
This recipe is one of many Fantastic sanwiches in "Nancy Silverton's Sandwich Book". Great for brunch or dinner. Paula G has a fast and easy way to poach eggs, please check out her Recipe #118761.
Provided by Brenda.
Categories One Dish Meal
Time 33m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To roast the asparagus: Place the asparagus in a large bowl, drizzle the olive oil over it and sprinkle with the salt, tossing to coat.
- Scatter 16 of the thyme sprigs onto a baking sheet and lay the asparagus over them to cover.
- Roast in a preheated 450-degree oven for about 10 minutes, until tender to the touch but firm in the center.
- To grill the bread: Butter each side of each slice.
- In a pan over medium heat, lightly brown each side; remove to a plate and let cool just long enough to handle.
- Rub one side of each slice with the garlic clove, then place on a baking sheet, garlic side up.
- Arrange the asparagus evenly over the bread.
- To poach the eggs: Use Paula G's easy poaching method Recipe #118761, or in a medium saucepan, bring 2 quarts of water to a boil.
- Turn the heat down to just below a simmer and add the vinegar and salt.
- Crack an egg into a small bowl to check that the yolk isn't broken.
- Slowly stir the water in one direction to create a whirlpool effect.
- Once the whirlpool has slowed a little, carefully slide the egg into the water against the side of the pan, following the current of the water as you pour, so the white envelops the yolk.
- Repeat the process with each egg, poaching them for 2 to 2-1/2 minutes until the whites are set and the yolks are runny.
- Carefully remove them with a slotted spoon to a plate; cup the eggs with your hand and tip the plate to drain off the water.
- To assemble: Center an egg on top of the asparagus on each toast; drape a slice of the cheese over each egg.
- Heat the sandwiches under the broiler just until the cheese melts.
- Remove the sandwiches from the oven, rumple a slice of prosciutto over each, drizzle with a little olive oil and sprinkle with fresh pepper.
- Garnish with the remaining thyme; serve immediately.
Nutrition Facts : Calories 478.6, Fat 24, SaturatedFat 10.6, Cholesterol 285.5, Sodium 971.4, Carbohydrate 44.1, Fiber 6.7, Sugar 4.1, Protein 24.3
SALMON AND ASPARAGUS FRITTATA
A simple brunch or casual supper, ready in less than half an hour.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- In medium bowl, beat eggs, milk and pepper until well blended.
- In 10-inch nonstick skillet, melt butter over medium heat. Add asparagus; cook 3 to 5 minutes, stirring frequently, until crisp-tender.
- Reduce heat to medium-low. Add egg mixture to skillet; gently stir in salmon. Cover; cook 6 to 8 minutes or until eggs are set. (Do not stir.) Sprinkle with cheese; cover and cook 1 to 2 minutes or until cheese is melted.
Nutrition Facts : Calories 420, Carbohydrate 5 g, Cholesterol 410 mg, Fat 1 1/2, Fiber 0 g, Protein 34 g, SaturatedFat 14 g, ServingSize 1/2 of Recipe, Sodium 820 mg, Sugar 3 g, TransFat 1/2 g
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
ONE-PAN SALMON WITH ROAST ASPARAGUS
For an easy side dish to complement a spring roast, just cook this recipe without the salmon
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
- Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.
Nutrition Facts : Calories 483 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.24 milligram of sodium
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