Below the Sea Salmon and Egg

Below the Sea Salmon and Egg

Prep

15 m

Cook

20 m

Ready In

35 m

  1. Mix ginger, soy sauce, vinegar and sesame oil in glass pie dish. Place salmon filets in marinade for 15 minutes to one hour in the refrigerator.
  2. Grill filets 4 minutes on each side or until just opaque in the center. Set in warm oven.
  3. 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.
  4. Mix salad kit and divide among 4 plates. Place cooked salmon on salad.
  5. Top salmon with poached eggs and serve.

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Ingredients
  • 4 Large Hickman's 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