Lunch
CORIANDER-&-LEMON-CRUSTED SALMON WITH ASPARAGUS SALAD & POACHED EGG
- 1 tablespoon coriander seeds
- 1 teaspoon lemon zest
- ¾ teaspoon fine sea salt, divided
- ½ teaspoon crushed red pepper
- 454 g wild salmon skin-on, cut into 4 portions
- 454 g asparagus, trimmed
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh tarragon
- ¼ teaspoon ground pepper, plus more for garnish
- 1.9 l water
- 1 tablespoon white vinegar
- 4 large eggs
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Position a rack in upper third of oven; preheat broiler to high. Coat a rimmed baking sheet with cooking spray.
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Toast coriander in a small skillet over medium heat, shaking the pan frequently, until fragrant, about 3 minutes. Pulse the coriander, lemon zest, ½ teaspoon salt and crushed red pepper in a spice grinder until finely ground. Coat the salmon flesh with the spice mixture (about 1½ teaspoons per portion) and place the salmon on the prepared baking sheet.
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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 ¼ teaspoon salt. Let stand while you cook the salmon and eggs.
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Bring water and vinegar to a boil in a large saucepan.
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Meanwhile, broil the salmon until just cooked through, 3 to 6 minutes, depending on thickness. Tent with foil to keep warm.
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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.
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To serve, divide the asparagus salad and salmon among 4 plates. Make a nest in each salad and top with a poached egg.
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Serving size: 3 oz. salmon
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½ cup salad & 1 egg
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16 g fat(4 g sat)
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2 g fiber
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4 g carbohydrates
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31 g protein
