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:

1 pound asparagus, trimmed

1 tablespoon coriander seeds

½ teaspoon crushed red pepper

4 large eggs

1 tablespoon chopped fresh mint

1 tablespoon chopped fresh tarragon

¼ teaspoon ground pepper, plus more for garnish

1 tablespoon lemon juice

1 teaspoon lemon zest

2 tablespoons extra-virgin olive oil

1 pound wild salmon (see Tips), skin-on, cut into 4 servings

¾ teaspoon fine sea salt, divided

8 cups water

1 tablespoon white vinegar

Equipment:

baking sheet

broiler

oven

frying pan

sauce pan

aluminum foil

pot

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:

Quickview
329k Calories
31g Protein
19g Total Fat
7g Carbs
33% Health Score
Limit These
Calories
329k
16%

Fat
19g
30%

  Saturated Fat
3g
23%

Carbohydrates
7g
2%

  Sugar
2g
3%

Cholesterol
248mg
83%

Sodium
589mg
26%

Get Enough Of These
Protein
31g
64%

Selenium
59µg
85%

Vitamin B12
4µg
68%

Vitamin B6
1mg
58%

Vitamin B3
10mg
52%

Vitamin B2
0.85mg
50%

Vitamin K
52µg
50%

Phosphorus
397mg
40%

Copper
0.64mg
32%

Vitamin B1
0.45mg
30%

Vitamin B5
2mg
30%

Folate
117µg
29%

Iron
5mg
29%

Vitamin A
1374IU
27%

Potassium
940mg
27%

Manganese
0.41mg
21%

Vitamin E
2mg
19%

Magnesium
71mg
18%

Zinc
2mg
15%

Fiber
3g
13%

Vitamin C
9mg
12%

Calcium
117mg
12%

Vitamin D
1µg
7%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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