Diver’s Below the Sea Salmon with Egg
4 large EGGS 2 Tbsp. fresh ginger, peeled and grated 2 Tbsp. soy sauce (low sodium) 2 Tbsp. rice wine vinegar 2 Tbsp. sesame oil 4 salmon filet, 6 oz. with skin 1 Asian salad kit
Yields: 4 servings
- Nutritional Information
Per serving: 1/4 of recipe
Total fat: 26 g
Saturated fat: 5 g
Polyunsaturated fat: 8.1 g
Monounsaturated fat: 8.1 g
Cholesterol: 280 mg
Sodium: 651 mg
Carbohydrates: 15 g
Fiber: 0 g
Sugar: 10 g
Protein: 42 g
Vitamin A: 101 mcg
Vitamin D: 1 mcg
Folate: 66 mcg
Choline: 148 mg
Calcium: 49 mg
Iron: 2 mg
Potassium: 915 mg
This recipe is an excellent source of protein and choline, and a good source of vitamin A and folate.
MIX ginger, soy sauce, vinegar and sesame oil in glass pie dish. PLACE filets in marinade for 15 minutes to one hour in the refrigerator.
GRILL filets 4 minutes on each side or until just opaque in the center. SET in warm oven.
HEAT 3 inches of water in a large saucepan to BOILING. ADJUST heat to keep liquid SIMMERING gently. BREAK eggs, one at a time, into a small dish. HOLD dish close to the surface and SLIP eggs into simmering water, one at a time. COOK for 3 to 4 minutes or until desired doneness. DO NOT STIR. REMOVE with slotted spoon and BLOT gently on paper towels.
MIX salad kit and divide among 4 plates. PLACE cooked salmon on salad.
TOP salmon with poached eggs and SERVE.
Use very fresh eggs for poaching. They hold their shape better and form fewer wispy threads in the water.
Do not swirl the water when poaching eggs. This creates a vortex that will ruffle the delicate egg protein. Relatively quiet water that is gently simmering produces the best result.