Poached Egg With Salmon, Spinach & Meyer Lemon Vinaigrette

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.)

• Ready In: 12 mins
• Serves: 4

Ingredients

• 1  tablespoon  minced red onion
• 1 1⁄2 teaspoons meyer lemon zest
• 1  tablespoon  fresh meyer lemon juice
• 1  tablespoon extra virgin olive oil
•  kosher salt
•  fresh ground black pepper
• 4  fingerling potatoes, cooked and cut into bite size pieces
• 2  cups  Baby Spinach
• 3⁄4 cup  shaved fennel
• 2  teaspoons white wine vinegar
• 4  eggs
• 8  slices smoked salmon, paper-thin slices, rolled up (3 oz. total)

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.