Coriander-&-Lemon-Crusted Salmon with Asparagus Salad & Poached Egg

Coriander-&-Lemon-Crusted Salmon with Asparagus Salad & Poached Egg

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From the EatingWell Kitchen

Crushed coriander seeds and lemon zest give this quick salmon recipe praiseworthy flavor that pairs beautifully with a shaved asparagus and poached egg salad. Served with a glass of white wine, this healthy recipe makes the ultimate lunch or light dinner.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 tablespoon coriander seeds
  • 1 teaspoon lemon zest
  • ¾ teaspoon fine sea salt, divided
  • ½ teaspoon crushed red pepper
  • 1 pound wild salmon (see Tips), skin-on, cut into 4 portions
  • 1 pound asparagus, trimmed
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh tarragon
  • ¼ teaspoon ground pepper, plus more for garnish
  • 8 cups water
  • 1 tablespoon white vinegar
  • 4 large eggs

Preparation

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  1. Position a rack in upper third of oven; preheat broiler to high. Coat a rimmed baking sheet with cooking spray.
  2. Toast coriander in a small skillet over medium heat, shaking the pan frequently, until fragrant, about 3 minutes. Pulse the coriander, lemon zest, ½ teaspoon salt and crushed red pepper in a spice grinder until finely ground. Coat the salmon flesh with the spice mixture (about 1½ teaspoons per portion) and place the salmon on the prepared baking sheet.
  3. Cut off asparagus tips and very thinly slice stalks on the diagonal. Toss the tips and slices with oil, lemon juice, mint, tarragon, pepper and the remaining ¼ teaspoon salt. Let stand while you cook the salmon and eggs.
  4. Bring water and vinegar to a boil in a large saucepan.
  5. Meanwhile, broil the salmon until just cooked through, 3 to 6 minutes, depending on thickness (see Tips). Tent with foil to keep warm.
  6. Reduce the boiling water to a bare simmer. Gently stir in a circle so the water is swirling around the pot. Crack eggs, one at a time, into the water. Cook until the whites are set but the yolks are still runny, 3 to 4 minutes.
  7. To serve, divide the asparagus salad and salmon among 4 plates. Make a nest in each salad and top with a poached egg.
  • All wild salmon—and now some farmed—is considered a sustainable choice. For farmed, ask for fish that's raised in land- or tank-based systems. For more information about sustainable seafood, go to seafoodwatch.org.
  • Salmon is easy to prepare and make absolutely gorgeous once you know how to cook it properly. The fillets cook fast and continue to cook when off the heat. For the best texture, cook about 3 minutes per ½ inch of thickness. Check the doneness with an instant-read thermometer (it should be about 130°F) or peek into the thickest part of the flesh with a fork—it should be just opaque.

Nutrition information

  • Serving size: 3 oz. salmon, ½ cup salad & 1 egg
  • Per serving: 288 calories; 16 g fat(4 g sat); 2 g fiber; 4 g carbohydrates; 31 g protein; 122 mcg folate; 239 mg cholesterol; 1 g sugars; 0 g added sugars; 1,157 IU vitamin A; 8 mg vitamin C; 115 mg calcium; 2 mg iron; 360 mg sodium; 659 mg potassium
  • Nutrition Bonus: Folate (30% daily value), Vitamin A (23% dv)
  • Carbohydrate Servings: ½
  • Exchanges: ½ vegetable, 4 lean meat, 1½ fat

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