Salmon with Poached Eggs and Creamy Spinach
with marinated tomatoes

Name: Salmon with Poached Eggs and Creamy Spinach
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 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; 1 Shallots, chopped; 2 cups Tomatoes, cherry or grape, halved; 2 Tbsp Parsley, chopped; 1 Tbsp Vinegar, balsamic; 2 tsp Oil, olive

Active: 40 min Total: 50 min

Original GF Paleo Vegetarian

Salmon with Poached Eggs and Creamy Spinach

This is a sophisticated but approachable paleo twist on Eggs Florentine that was last featured in 2018. Read through the recipe before getting started so that you can be sure everything finishes at the same time.
Smarts: Check out this video for tips on how to poach eggs.

Proteins

Fish, non-canned, Eggs

Cuisines

American

Ingredients

Metric

Servings:

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

Balsamic Marinated Tomatoes:

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

Prep

Shallots / Garlic - Prep as directed and store separately. (Can be done up to 5 days ahead)
Tomatoes / Parsley - Prep as directed and combine. (Can be done 1 day ahead)
Marinate tomatoes - Combine shallots, tomatoes, parsley, vinegar (portion for tomatoes), and olive oil. (Marinate for at least 10 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 the eggs to hot water quickly so that they cook evenly.)

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Make

Fill a large saute pan with water. Add vinegar (portion for 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 until wilted, 4 to 5 minutes.
Remove pan from heat and drain off any excess liquid. Stir in butter and lemon juice. Season with some salt and pepper. Set aside, covered, to keep warm. Wipe out pan and return 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 fillets).
Meanwhile, when water for the eggs is boiling, reduce heat to a low simmer (a few small bubbles rising from the bottom). Gently tip each egg into the simmering water so that none are touching. Simmer eggs to your desired degree of doneness (for cooked whites and soft yolks, this should take 4 to 5 minutes; remove one of the eggs and test it if needed).
Use a slotted spoon to transfer eggs to paper towel.
Season marinated tomatoes with some salt and pepper.
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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