Coriander-&-Lemon-Crusted Salmon with Asparagus Salad & Poached Egg

Need a gluten free, dairy free, paleolithic, and primal main course? Coriander-&-Lemon-Crusted Salmon with Asparagus Salad & Poached Egg could be an amazing recipe to try. This recipe makes 4 servings with 321 calories, 31g of protein, and 19g of fat each. For $4.29 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. 107 people have made this recipe and would make it again. It is brought to you by Eating Well. From preparation to the plate, this recipe takes about 45 minutes. A mixture of olive oil, white vinegar, ground pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. Overall, this recipe earns a super spoonacular score of 93%. Spring Salad of Asparagus, Ramps, Snap Peas, and Peas, with Poached Egg and Lemon Zest Vinaigrette, Roasted Asparagus with Poached Egg and Lemon-Mustard Sauce, and Grilled Asparagus with Poached Egg, Parmigiano and Lemon Zest are very similar to this recipe.

Servings: 4

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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, teaspoon salt and crushed red pepper in a spice grinder until finely ground. Coat the salmon flesh with the spice mixture (about 1 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 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.

 

Step by step:

1. Position a rack in upper third of oven; preheat broiler to high. Coat a rimmed baking sheet with cooking spray.

2. Toast coriander in a small skillet over medium heat, shaking the pan frequently, until fragrant, about 3 minutes. Pulse the coriander, lemon zest, teaspoon salt and crushed red pepper in a spice grinder until finely ground. Coat the salmon flesh with the spice mixture (about 1 teaspoons per portion) and place the salmon on the prepared baking sheet.

3. 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 teaspoon salt.

4. Let stand while you cook the salmon and eggs.

5. Bring water and vinegar to a boil in a large saucepan.

6. Meanwhile, broil the salmon until just cooked through, 3 to 6 minutes, depending on thickness (see Tips). Tent with foil to keep warm.

7. 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.

8. To serve, divide the asparagus salad and salmon among 4 plates. Make a nest in each salad and top with a poached egg.

Nutrition Information:

covered percent of daily need