Poached Salmon with Brussels Sprout Slaw
4 large EGGS 1 leek, light green parts only, halved lengthwise, then quartered 1 stalk celery, chopped 1/2 cup white wine juice of 1 lemon 1 bay leaf 1 tsp. kosher salt 1 tsp. peppercorns 4 center-cut salmon fillets (about 5 oz. each) FOR SLAW: 1 lb. Brussels sprouts 4 Tbsp. apple cider vinegar 2 Tbsp. chopped fresh chives, divided 2 tsp. Dijon mustard 1/4 tsp. each salt and pepper 1/2 cup vegetable oil 1 Tbsp. white vinegar
Yields: 4 servings
- Nutritional Information
Per serving: 1/4 of recipe
Total fat: 41 g
Saturated fat: 7 g
Polyunsaturated fat: 16 g
Monounsaturated fat: 16 g
Cholesterol: 264 mg
Sodium: 861 mg
Carbohydrates: 16 g
Fiber: 5 g
Sugar: 5 g
Protein: 39 g
Vitamin A: 164 mcg
Vitamin D: 1 mcg
Folate: 152 mcg
Choline: 172 mg
Calcium: 116 mg
Iron: 4 mg
Potassium: 1319 mg
This recipe is an excellent source of protein, folate and choline, and a good source of vitamin A.
COMBINE leek, celery, wine, lemon juice, bay leaf, salt, peppercorns and 6 cups cold water in large saucepan; ADD salmon and BRING to simmer (there should be enough water in saucepan to cover salmon).
COOK for about 15 minutes or until fish flakes easily with a fork.
REMOVE salmon from poaching liquid and LET cool. DISCARD.
SHAVE Brussels sprouts using mandolin or chef’s knife. WHISK together cider vinegar, 1 Tbsp. chives, mustard, salt and pepper; WHISK in vegetable oil. DRIZZLE over Brussels sprouts; TOSS to coat.
DIVIDE slaw among four plates. TOP with salmon.
In saucepan SET over medium heat, POUR in enough water to come 3 inches up the side; ADD white vinegar and BRING to simmer over medium-high heat.
CRACK eggs into small dish; SLIDE, one at a time, into simmering water. COOK for 3 to 4 minutes or until desired doneness. REMOVE with slotted spoon; BLOT on paper towels.
TOP salmon with poached eggs. GARNISH with remaining chives.
- Add sunflower or pumpkin seeds to the Brussels sprout salad for extra crunch.