Salmon with Poached Eggs and Creamy Spinach
with marinated tomatoes
- 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
- Shallots - 1, chopped
- Tomatoes, cherry or grape - 2 cups, halved
- Parsley - 2 Tbsp, chopped
- Vinegar, balsamic - 1 Tbsp
- Oil, olive - 2 tsp
- 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.)
- 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.
I would leave the garlic out next time to let the spinach shine but otherwise very good.0 Helpful
Easy AND delicious! Added to favorites. One of the quicker meals.0 Helpful
We’ve had these spinach/poached eggs so many breakfasts that I often get bummed when it is repeated on the dinner menu yet again. But this time I noticed the salmon in the paleo version to bulk it out. My family loves bread, so kept the English muffin. 5yo won’t eat tomatoes and I had leek tops left over from a previous CS meal so I tried roasting them, they were AMAZING! Delicious new twist on a repeat meal.0 Helpful
I'm a bit of a salt addict, so I thought this dish lacked a bit of flavor. I would try adding some more salt and maybe try sour cream in the spinach for more tang. I will definitely try this one again with some adjustments.0 Helpful
Super delicious and fun to make. Instead of spinach I used left over broccoli and it was still so good!0 Helpful
Very tasty! Will absolutely make again.0 Helpful