Poached Salmon with Brussels Sprout Slaw

Poached-Salmon-with-Brussels-Sprout
  • 1 Star2 Stars3 Stars4 Stars5 Stars
    Loading...

    Average Rating

  • Ingredients
    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

    Calories: 612

    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.

Directions

  1. 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).

  2. COOK for about 15 minutes or until fish flakes easily with a fork.

  3. REMOVE salmon from poaching liquid and LET cool. DISCARD.

  4. 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.

  5. DIVIDE slaw among four plates. TOP with salmon.

  6. 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.

  7. 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.

  8. TOP salmon with poached eggs. GARNISH with remaining chives.

Insider Info

  • Add sunflower or pumpkin seeds to the Brussels sprout salad for extra crunch.