Prep Time: 10 Mins
Cook Time: 20 Mins
Makes: 4 Servings
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 (about 5 oz each)
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 vegetable oil
1 -tbsp white vinegar
1. 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.)
2. COOK for about 15 minutes or until fish flakes easily with a fork.
3. REMOVE salmon from poaching liquid and let cool. Discard poaching liquid.
4. SHAVE Brussels sprouts using mandolin or chef’s knife. Whisk together cider vinegar, 1 tbsp chives, mustard, salt and pepper; whisk in vegetable oil. Drizzle over Brussels sprouts; toss to coat.
5. DIVIDE slaw among 4 plates. Top with salmon.
6. 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.
7. 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.
8. TOP salmon with poached eggs. Garnish with remaining chives.
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.
Per 1/4 of recipe :
Calories – 610
Fat – 44g
Cholesterol – 275mg
Sodium – 390mg
Carbohydrate – 11g
Fiber – 4g
Sugars – 3g
Protein – 42g