Saturday, April 24, 2010

Stacked Asparagus, Salmon, Poached Egg Salad

Asparagus is in season! This salad would make a great breakfast/brunch dish or enjoy it for dinner like we did Thursday night.
I’m still learning how to make a poached egg. I have had the most success with suggestions from Marcela Valladolid of the Food Network. I find the instructions in “The Joy of Cooking” to be lacking. Happy Poaching.
The asparagus and egg in this dish were from the market.

Stacked Asparagus, Salmon, Poached Egg Salad
Serves two for dinner
Adapted from
Poached Egg instructions from

1 ½ T lemon juice
2 ¼ t grated parmesan cheese
1 t thyme
½ t minced garlic
1/4 t fresh ground black pepper
¼ t Dijon mustard
3 T extra virgin olive oil
1 pound asparagus, trimmed
2 oz. smoked salmon
2 eggs
1 t vinegar

Combine first six ingredients in a small bowl, stir with a whisk. Gradually add the olive oil, stirring well with the whisk. (I actually combined the first six ingredients with my immersion blender and then kept it running as I slowly added the olive oil.)

Steam the asparagus covered for 3 -4 minutes. Drain and rinse under cold water.

Divide and arrange the salmon on two plates. Arrange asparagus spears evenly over the salmon.

In a heavy saucepan bring 2 quarts of water to a simmer and add 1 t of vinegar. Break 1 egg into a small bowl or cup and slide the egg into a ladle. Lower the ladle into the water, and hold it there, for 1 minute before removing the ladle and leaving the egg to cook for 2 minutes more. Poach at a low simmer until the whites are firm and the yolks are still runny. Repeat with each remaining egg. Transfer the eggs, with a slotted spoon, hold over a paper towel to dry and then place on top of the salmon, asparagus stack.

Drizzle stack with approx. 1 T of the reserved dressing.

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