Poached Salmon with Brussels Sprout Slaw
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) 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 4 EGGS
Yields: 4 servings
- Nutritional Information
Per serving: 1/4 of recipe
Fat: 44 g
Cholesterol: 275 mg
Sodium: 390 mg
Carbohydrate: 11 g
Fiber: 4 g
Sugars: 3 g
Protein: 42 g
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 4 plates. TOP with salmon.
IN SAUCEPAN set over medium heat, POUR in enough water to
come three 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.
Court-bouillon is a classic poaching liquid used for shrimp, fish or chicken. Replace lemon juice with 1/4 cup white wine if desired.
Add sunflower or pumpkin seeds to the Brussels sprout salad for extra crunch.