Divers Below the Sea Salmon with Egg
Ingredients
Instructions
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MIX ginger, soy sauce, vinegar and sesame oil in glass pie dish. PLACEfilets in marinade for 15 minutes to one hour in the refrigerator.
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GRILL filets 4 minutes on each side or until just opaque in the center. SET in warm oven.
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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.
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MIX salad kit and divide among 4 plates. PLACE cooked salmon on salad.
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TOP salmon with poached eggs and SERVE.
Pro Tips
Use very fresh eggs for poaching. They hold their shape better and form fewer wispy threads in the water.
Do not swirl the water when poaching eggs. This creates a vortex that will ruffle the delicate egg protein. Relatively quiet water that is gently simmering produces the best result.
