Name: Poached Salmon with Brussel Sprout Slaw
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 - leek, light green parts only, halved lengthwise, then quartered; 1 - stalk celery, chopped; 1/2 - cup white wine; Juice of 1 lemon; 1 - bay leaf; 1 - tsp kosher salt; 1 - tsp peppercorns; 4 - center-cut salmon fillets; 1 - lb Brussels sprouts; 4 - tbsp apple cider vinegar; 2 - tbsp chopped fresh chives, divided; 2 - tsp Dijon mustard; 1/4 - tsp each salt and pepper; 1/2 - cup oil; 1 - tbsp white vinegar; 4 - eggs

Instructions

COMBINE leek, celery, wine, lemon juice, bay leaf, salt, peppercorns and 6 cups cold water in large saucepan; add salmon and bring to simmer (there should be enough water in saucepan to cover salmon.)
COOK for about 15 minutes or until fish flakes easily with a fork.
REMOVE salmon from poaching liquid and let cool. Discard poaching liquid.
SHAVE Brussels sprouts using mandolin or chef’s knife. Whisk together cider vinegar, 1 tbsp chives, mustard, salt and pepper; whisk in oil. Drizzle over Brussels sprouts; toss to coat.
DIVIDE slaw among 4 plates. Top with salmon.
IN SAUCEPAN set over medium heat, pour in enough water to come three inches up side; add white vinegar and bring to simmer over medium-high heat.
CRACK eggs into small dish; slide, one at a time, into simmering water. Cook for 3 to 4 minutes or until desired doneness. Remove with slotted spoon; blot on paper towels.
TOP salmon with poached eggs. Garnish with remaining chives.

Pro Tips

Court-bouillon is a classic poaching liquid used for shrimp, fish or chicken. Replace lemon juice with 1/4 cup white wine if desired.

Add sunflower or pumpkin seeds to the Brussels sprout salad for extra crunch.

Poached Salmon with Brussel Sprout Slaw