Poached Egg and Salmon Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 salmon fillets (6 oz each)
02 -
2 eggs
03 -
1 tbsp olive oil
04 -
Salt to taste
05 -
Black pepper to taste
06 -
1/2 lb baby potatoes, halved
07 -
1 cup asparagus, trimmed
08 -
1 tbsp unsalted butter
→ Hollandaise Sauce
09 -
2 egg yolks
10 -
1/2 cup unsalted butter, melted
11 -
1 tbsp lemon juice
12 -
1 tsp Dijon mustard
13 -
Salt to taste
14 -
Cayenne pepper to taste
→ Garnish
15 -
1 tbsp fresh chives, chopped
16 -
Black pepper to taste
# Instructions:
01 -
Boil baby potatoes for 10 minutes or until fork-tender. Drain.
02 -
In a pan, heat butter and sauté potatoes and asparagus until golden brown. Set aside.
03 -
Heat olive oil in a pan over medium-high heat. Season salmon with salt and pepper, then sear for 3-4 minutes per side until golden and flaky.
04 -
Bring water to a gentle simmer in a pot. Add a splash of vinegar. Swirl the water and carefully drop in the eggs. Poach for 3 minutes, then remove with a slotted spoon.
05 -
In a heatproof bowl, whisk egg yolks, lemon juice, and mustard. Place over a pot of simmering water and whisk constantly while slowly drizzling in melted butter. Season with salt and cayenne, then remove from heat.
06 -
Plate the salmon over asparagus and potatoes. Place a poached egg on top and drizzle with hollandaise sauce. Garnish with fresh chives and black pepper.