POACHED EGG WITH SALMON, SPINACH & MEYER LEMON VINAIGRETTE

Poached Egg With Salmon, Spinach & Meyer Lemon Vinaigrette image

Provided by blucoat

Time 12m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon minced red onion
1 1/2 teaspoons meyer lemon zest
1 tablespoon fresh meyer lemon juice
1 tablespoon extra virgin olive oil
kosher salt
fresh ground black pepper
4 fingerling potatoes, cooked and cut into bite size pieces
2 cups Baby Spinach
3/4 cup shaved fennel
2 teaspoons white wine vinegar
4 eggs
8 slices smoked salmon, paper-thin slices, rolled up (3 oz. total)

Steps:

In abowl, whsk together the onion, lemon zest, lemon juice, olive oil, salt, and pepper to make the dressing. Then toss with the potatoes, spinach, and fennel in a separate bowl.
Bring a saucepan of water to a simmer and add the vinegar.
Crack each egg into a small cup and add to the water one by one. Poach for one minute and 20 seconds. Remove each egg with a slotted spoon.
Set two salmon rolls on each plate, and top with the salad and a poached egg. Season with pepper to taste.

Nutrition Facts : Calories 112.8, Fat 8.4, SaturatedFat 2, Cholesterol 211.5, Sodium 90.3, Carbohydrate 2.3, Fiber 0.9, Sugar 0.6, Protein 6.9