Salmon with Poached Eggs and Creamy Spinach
and marinated tomatoes

Name: Salmon with Poached Eggs and Creamy Spinach
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 clove Shallots, chopped; 2 cups Tomatoes, cherry or grape, halved; 1 Tbsp Cilantro, chopped; 1 Tbsp Vinegar, balsamic; 2 tsp Oil, olive; 3 cloves Garlic, chopped; 10 oz Spinach, baby, chopped; 4 Eggs; 1 Tbsp Vinegar, sherry (sub red or white wine vinegar); 1 Tbsp + 1 Tbsp Oil, cooking; 4 Tbsp Butter; 1 tsp Lemon juice; 1 lb Salmon

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Salmon with Poached Eggs and Creamy Spinach

In this paleo-friendly take on classic Eggs Florentine that was last featured in 2017, pan-seared salmon is topped with creamy spinach and poached eggs.
Smarts: If calories aren't a concern, make this a true Eggs Florentine by adding Hollandaise sauce. We like this method for making it in the blender via The Kitchn. (Ingredients aren't in the grocery list, but you likely already have them in your kitchen.)

Ingredients

Metric

Servings:

Balsamic Marinated Tomatoes:

Shallots - 1 clove , chopped
Tomatoes, cherry or grape - 2 cups , halved
Cilantro - 1 Tbsp , chopped
Vinegar, balsamic - 1 Tbsp
Oil, olive - 2 tsp

Salmon with Poached Eggs and Creamy Spinach:

Garlic - 3 cloves , chopped
Spinach, baby - 10 oz , chopped
Eggs - 4
Vinegar, sherry - 1 Tbsp (sub red or white wine vinegar)
Oil, cooking - 1 Tbsp + 1 Tbsp
Butter - 4 Tbsp
Lemon juice - 1 tsp
Salmon - 1 lb

Prep

Shallots / Garlic - Prep as directed and store in separate containers. (Can be done up to 5 days ahead)
Tomatoes / Cilantro- Prep as directed and combine. (Can be done 1 day ahead)
Marinate tomatoes - Combine shallots, tomatoes, cilantro, vinegar (the portion for the tomatoes), and olive oil. Marinate for at least 30 minutes and up to a day. (Can be done 1 day ahead)
Spinach - Chop spinach.
Eggs - Crack each egg into a small ramekin or teacup. (Don’t skip this step as it will help you to transfer all the eggs to hot water quickly so they cook evenly.)

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Make

Fill a large saute pan with water. Add vinegar (the portion for the eggs) and some salt. Heat over high heat until it begins to boil. (Note: A large saute pan with straight sides is the best pan for poaching many eggs at a time.)
Line a plate with paper towels and set it near the stovetop.
While water comes to a boil, heat a frying pan with first part of cooking oil over medium-high heat. Add spinach and garlic and cover with a lid or foil. Cook spinach covered until nearly wilted, 3 to 4 minutes.
Remove cover and saute spinach until fully wilted, ~1 minute more. Stir in butter and lemon juice and season with some salt and pepper.
Set spinach aside, covered to keep warm. Wipe out pan and return pan to heat.
Add second part of cooking oil to heated pan. Season salmon with some salt and pepper and add to heated oil. Sear on both sides until opaque and flakes easily with a fork, 5 to 8 minutes total (depending on the thickness of the salmon filets).
Meanwhile, when water for the eggs is boiling, reduce heat to a low simmer (a few small bubbles rising from the bottom). Gently pour each egg into the simmering water so that none of them are touching. Simmer eggs to your desired degree of doneness (for cooked whites and soft yolks, this should take 4 to 5 minutes; if unsure, remove one of the eggs and test it).
Use a slotted spoon to transfer eggs to paper towel.
Divide salmon into individual servings. Top each serving with spinach and then with a poached egg. Season eggs with some salt and pepper. Enjoy with marinated tomatoes on the side.

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