Poached Egg With Salmon, Spinach & Meyer Lemon Vinaigrette

Total Time
12mins
Prep 10 mins
Cook 2 mins

This healthy and low-calorie recipe is from Departures Magazine (Jan/Feb 2007) and is adapted from "Spa Cuisine" by famed chef Charlie Trotter. He serves this at One&Only Palmilla resort in Los Cabos. (Cooking time does not include prepping potatoes.)

Ingredients Nutrition

Directions

  1. In abowl, whsk together the onion, lemon zest, lemon juice, olive oil, salt, and pepper to make the dressing. Then toss with the potatoes, spinach, and fennel in a separate bowl.
  2. Bring a saucepan of water to a simmer and add the vinegar.
  3. Crack each egg into a small cup and add to the water one by one. Poach for one minute and 20 seconds. Remove each egg with a slotted spoon.
  4. Set two salmon rolls on each plate, and top with the salad and a poached egg. Season with pepper to taste.
Most Helpful

I'm so glad I found this in Meyer lemon season. I was concerned I wouldn't care for fennel but I loved it. We'll be having that vegetable more often. Guess you can teach an old dog new tricks. We tested this out as the meal salad for my mother-in-law's 85th birthday celebration. It passed muster. It's light but filling, colorful, a great combination of a not so frequently used ingredient, and the poached (homegrown) eggs were the perfect topper. Only change I will make is to lightly salt the potatoes after they've cooked. The salad dressing is just phenomenal. When the short Meyer lemon season is over I'll combine lemon juice and madarin orange juice to imitate it.

sugarpea March 19, 2009