Poached Egg With Salmon Spinach Meyer Lemon Vinaigrette Recipes

POACHED SALMON WITH LEMON CRISPS AND MEYER LEMON CREAM

Steps:

• For the court boullion: Place all ingredients in a large stock pot and let simmer for 30 to 40 minutes. Strain the stock and season with salt. In a shallow roasting pan, bring the stock to just below a simmer. Fully submerge the portion cut pieces of salmon in the stock and cook to desired doneness. See Chef's Note 1.
• Remove the portions with a spatula and chill until service. See Chef's Note 2.
• For the Meyer lemon cream: Place the garlic, shallots, Meyer lemon peels, and white wine in a pot over medium heat and allow the wine to reduce by half. Add the heavy cream and bring to a boil. Whisk in the turmeric. Season with salt and the juice of the Meyer lemon. Strain through a sieve to remove the garlic, shallots, and lemon peel. Chill until service.;
• For the lemon crisps: In a medium sized saucepan, over medium heat, heat 1 to 2 inches of the oil in a deep saucepot to about 250 degrees F. Cut off the ends of the lemons. Using a sharp mandolin, slice the lemons into thin rings about 1/16th of an inch. Coat each ring individually in the rice flour and fry in the hot oil until it begins to slightly brown. Remove from the oil and place on a paper towel and allow them to sit for a minute to fully cook.;
• For assembly: On a nice serving platter, make an even coat of the lemon cream sauce. Place the poached salmon on top of the cream and top with lemon crisps and sprigs of watercress or any other decorative green herb.

SPINACH & SMOKED SALMON EGG MUFFINS

Steps:

• To make the hollandaise, sit a large bowl over a pan of hot water and whisk the egg yolks with 2 tbsp hot water. Gradually add the melted butter (without adding the milky liquid at the bottom) until it has all been incorporated. Whisk in the lemon juice and season with the cayenne pepper and salt to taste, then set aside.
• Heat a shallow pan of water with the vinegar but no salt until gently boiling, then poach the eggs for 2 mins. Remove with a slotted spoon and cool in cold water.
• Fry the spinach in a wok with a knob of butter until wilted, then drain and season.
• To serve, heat the grill to high. Lay the muffins on a flat roasting tray, cut-side up, then toast until brown. Butter the muffins lightly, then top each with a ruffle of smoked salmon. Divide the spinach between the muffins, leaving a slight dip in the middle to sit the eggs in. Spoon a quarter of the sauce over each egg, then return the tray under the grill to brown for a min. Serve immediately.

SMOKED SALMON WITH CREAMED SPINACH AND POACHED EGG

Steps:

• Simmer cream to reduce by half.
• Wash spinach and steam in water that clings to leaves until done, five to seven minutes. Let drain thoroughly, pressing to remove moisture. Puree. Return to heat with butter and seasonings to taste. Stir in cream. Set aside.
• Poach eggs in water to cover with white vinegar. Butter pan so eggs will not stick. Plunge eggs into cold water to stop cooking. Trim off uneven edges. Set aside. These can be stored up to 24 hours in cold water in the refrigerator. To serve, bring eggs to room temperature and reheat in hot, not boiling, water.
• Reheat spinach.
• On each plate, arrange spinach with a slice of salmon, an egg and a sprig of dill.

POACHED SALMON WITH SPINACH AND CHEESE

Steps:

• Combine water, wine, bay leaf and green onion in a large skillet.
• Bring to a boil over high heat.
• Carefully add fish and return to a boil. Reduce heat to low, cover and simmer 8 to 10 minutes, until fish flakes easily with a fork.
• Remove fish and pat dry.
• Preheat broiler on high heat. Line a baking sheet with foil and spray with cooking spray.
• Sprinkle spinach with nutmeg and mix lightly. Arrange fish on baking sheet, top with spinach and sprinkle with cheese.
• Broil 1 to 2 minutes, until cheese is melted and lightly browned.
• Serve immediately and enjoy.

POACHED SALMON WITH SWEET ONIONS AND BALSAMIC VINAIGRETTE

Steps:

• In a fish poacher or heavy skillet, bring wine, water, peppercorn, bay leaf, and lemon slices to a boil.
• Reduce heat to simmer, add onion slices and salmon steaks.
• Cover and simmer until onions are tender and salmon flakes when prodded with a fork, 12 to 15 minutes.
• Transfer onion slices and salmon steaks to a heated serving platter.
• In a small cup, whisk lemon juice, balsamic vinegar, and olive oil with a fork until well blended.
• Drizzle over onions slices and salmon.
• If using, garnish with lemon wedges. Serve at once.

POACHED EGG WITH SALMON, SPINACH & MEYER LEMON VINAIGRETTE

Steps:

• 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.
• Bring a saucepan of water to a simmer and add the vinegar.
• 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.
• Set two salmon rolls on each plate, and top with the salad and a poached egg. Season with pepper to taste.