Sarasota's Salmon, Asparagus & Poached Egg over Watercress

Submitted by SarasotaCook

"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."

 

• Ready In: 45mins
• Ingredients: 19
• Yields: 4 Salmon Fillets
• Serves: 4

ingredients

• Fish

• 4 salmon fillets (I like to use a nice thick cut around 3-4 oz per serving. I don't like to use the thin ends, but rat)
• 1 teaspoon Dijon mustard
• 1 tablespoon olive oil
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon ground black pepper

• Asparagus

• 1 lb asparagus (ends trimmed and cut in 1/2)
• 1 tablespoon olive oil
• salt
• pepper

• Dressing

• 4 tablespoons olive oil
• 2 teaspoons Dijon mustard
• 1 lemon, juice of, and zested
• 2 teaspoons white wine vinegar
• salt
• pepper

• Eggs

• 4 eggs
• 1 tablespoon white wine vinegar

• Salad

• 2 bunches watercress
• 2 medium shallots, thin sliced

directions

1. 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.
2. 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.
3. 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.
4. Salad -- As the salmon finishes, mix your greens, shallot and 1/2 of the dressing and plate. It is that simple.
5. 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.
6. 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.
7. 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.
8. 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.