On my way home from the gym the other night, I had to pick something up at the Whole Foods grocery next-door. I replayed my list in my head. I was on a mission.
But, when I walked through the front door of the store, I quickly realized my mistake. I had broken cardinal rule #1 of shopping – don’t go when you are hungry. The smell of something delicious was wafting through the air, calling to those of us on our way home to make dinner. I responded to the call.
The dish was wild Alaskan Keta salmon, broiling in a mustard and citrus marinade. I took the biggest sample they had – Yum! – and then made a beeline to the meat counter to buy a pound of this fish – fortunately, it was on sale.
When I got home, it struck me that I’d forgotten what I went into the store for in the first place. Oh well. It can wait.
The upside of this diversion is the awesome breakfast I had the next morning. A bit strange, perhaps, but I waited til late in the morning to eat and was craving something hearty. I poached a portion of the fish and an egg with some onion, garlic and Italian parsley. It hit the spot.
If you love salmon and egg yolk, this dish is for you. They complement each other nicely. And it is quick to prepare.
I’d definitely serve it at a brunch or cook it up again on a morning when I know the day is going to be a long one.
Poached Egg and Salmon Recipe
- Ingredients Needed Per Person:
- 3 oz piece of salmon (this is ~ ⅕ of a pound)
- 1 egg
- 1 Tbsp chopped onion
- 1 small clove of garlic, minced
- 1 Tbsp of Italian parsley
- Salt and pepper to taste
- 1 Tbsp olive oil
- ½ cup water + a tablespoon or two extra
- For one serving, preheat a small frying pan to medium high heat. Add 1 Tbsp olive oil and coat bottom. Add chopped onion, minced garlic and parsley and sauté lightly for 1 minute.
- Add salmon, skin side down, to pan. Sprinkle with salt and pepper. Add most of the water (~2/3) to the pan and cover it with a lid. Let cook for about 4 minutes. Remove lid and check the fish to see it is ALMOST done. The outside should be flaky and the fish almost cooked through. If not, leave it for a minute longer.
- When the fish is nearly done, move it to one side of the pan, add the rest of the water to the pan – and a little more if you need it, and bring the water to a boil. Then crack your raw egg gently into the water next to the fish. Using a spoon, pull the edges of the egg closer to the yolk. Cover and let cook for 1 minute longer.
- Turn off the stove. Remove the fish from the pan and place it in the center of a plate. Gently lift the egg out of the pan and lay it on top of the fish. Garnish with the onions and garlic from the pan and a fresh sprig of parsley. Season with salt and pepper to taste.