Sarasotas Salmon Asparagus Poached Egg Over Watercress Recipes

ASPARAGUS, HAM, AND POACHED EGG SALAD

Steps:

• Prepare a large bowl of ice water.
• Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat. Add the coarse salt and the asparagus. Blanch, uncovered, until crisp-tender, about 3 minutes. (Cooking time will vary according to the size and tenderness of the asparagus.) Immediately remove the colander from the water, letting the water drain from the asparagus. Plunge the asparagus into the ice water so they cool down as quickly as possible and retain their crispness and bright green color. (The asparagus will cool in 1 to 2 minutes. After that, they will soften and begin to lose crispness and flavor.) Drain the asparagus and wrap it in a thick kitchen towel to dry. (Do not cook the asparagus in advance or it will lose its crispness.)
• Break each egg into a ramekin or small cup. Set aside. In a large, shallow saucepan, bring 2 inches of water to a boil. Add the vinegar. One by one, bring the edge of a ramekin or cup level with the surface of the water and slide the egg in gently. Turn off the heat and cover the pan. Poach the eggs until the whites are firm but the yolks are still runny and are covered with a thin, translucent layer of white, about 3 minutes.
• With the sieve or slotted spoon, carefully lift the eggs from the water and transfer them to several thicknesses of paper towels.
• Place the salad greens and chives in a large salad bowl. Toss with just enough dressing to coat the greens lightly and evenly.
• Place the asparagus on a large plate and add just enough dressing to lightly coat the spears. Roll the asparagus in the dressing.
• Arrange the dressed greens at one side of each of 4 large dinner plates. (Rectangular plates are particularly beautiful here.) Carefully place a poached egg alongside. Arrange 4 asparagus spears next to the eggs. Carefully drape a slice of ham over each of the poached eggs. Season the greens lightly with fine sea salt and generously with pepper. Sprinkle with chives. Serve with the toast.

POACHED EGGS AND ASPARAGUS

Steps:

• Fill a saucepan half way full of water. Bring to a boil and stir in the bouillon cube until dissolved. Crack one egg into a measuring cup or large spoon and gently slip it into the boiling water. Repeat with remaining eggs. Simmer for about 5 minutes over medium heat. Remove with a slotted spoon and keep warm
• Meanwhile, Place the asparagus into a saucepan and fill with enough water to cover. Bring to a boil, and cook until asparagus is tender, about 4 minutes. Drain.
• Toast the bread to your desired darkness. Spread butter onto each piece of toast. Top with a slice of cheese, then a poached egg and finally, asparagus. Season with salt and pepper and serve immediately.

POACHED SALMON ON WATERCRESS WITH CITRUS VINAIGRETTE

Steps:

• To make the salmon: Combine all ingredients except the salmon in a medium skillet or saucepan. Bring to a boil then reduce to a simmer. Season the salmon with salt and pepper on both sides, add to simmering liquid, and cover. Cook for 5 to 8 minutes or until just done.
• To make the vinaigrette: Whisk together the olive oil and citrus juices, add the dill, and season with salt and pepper, to taste.
• Toss the watercress with 3 tablespoons of the vinaigrette and season with salt and pepper, to taste. Arrange the watercress on a large platter and place the salmon in the center. Drizzle with additional vinaigrette and garnish with dill.

POACHED SALMON WITH WATERCRESS AND PEACHES

Steps:

• Poach salmon: In a large straight-sided skillet, combine 6 cups water, lemon slices, peppercorns, and 1 1/2 teaspoons salt; bring to a simmer over medium-high, then reduce heat to a low simmer. Add salmon (water should just cover fish), cover, and cook until opaque throughout, 5 to 8 minutes. With a wide, slotted spatula, transfer salmon to a plate.
• To serve: Whisk together lemon zest and juice, oil, and mustard; season with salt and pepper. Divide watercress, peaches, and basil among 4 plates, top with salmon, and drizzle with dressing. Season with salt and pepper.

SARASOTA'S SALMON, ASPARAGUS & POACHED EGG OVER WATERCRESS

Steps:

• 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.
• 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.
• 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.
• Salad -- As the salmon finishes, mix your greens, shallot and 1/2 of the dressing and plate. It is that simple.
• 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.
• 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.
• 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.
• 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.