How To Make Poached Salmon & Asparagus with Wild Garlic Mayonnaise
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Serves:
Ingredients
- 4 salmon fillets (about 4 ounces each)
- 1 bunch of asparagus, trimmed
- 2 tablespoons of white vinegar
- 4 large eggs
- 1 cup of mayonnaise
- 2 tablespoons of wild garlic, finely chopped
- 2 teaspoons of lemon juice
- Salt and pepper, to taste
Instructions
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Fill a large pot with water and bring to a simmer. Add the white vinegar.
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Gently slide the salmon fillets into the simmering water and cook for 7-9 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from the water and set aside.
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In the same pot of simmering water, blanch the asparagus for 2-3 minutes, or until crisp-tender. Remove from the water and set aside.
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In a separate pot of simmering water, poach the eggs for 3-4 minutes, or until the whites are set but the yolks are still slightly runny. Remove from the water and set aside.
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In a small bowl, combine the mayonnaise, wild garlic, lemon juice, salt, and pepper. Stir until well combined.
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To serve, divide the poached salmon and asparagus among 4 plates. Top each plate with a poached egg and drizzle with the wild garlic mayonnaise.
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Enjoy!
Nutrition
- Calories : 420kcal
- Total Fat : 32g
- Saturated Fat : 5g
- Cholesterol : 302mg
- Sodium : 691mg
- Total Carbohydrates : 1g
- Dietary Fiber : 0g
- Sugar : 0g
- Protein : 32g
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