{"id":1243,"date":"2011-12-01T16:26:05","date_gmt":"2011-12-01T23:26:05","guid":{"rendered":"http:\/\/www.stormysweitzer.com\/recipes\/?p=1243"},"modified":"2016-04-23T19:49:35","modified_gmt":"2016-04-24T01:49:35","slug":"reeled-in-by-a-fish-poached-salmon-and-egg","status":"publish","type":"post","link":"https:\/\/www.stormysweitzer.com\/recipes\/reeled-in-by-a-fish-poached-salmon-and-egg\/","title":{"rendered":"Reeled in by a Fish \u2013 Poached Salmon and Egg"},"content":{"rendered":"
On my way home from the gym the other night, I had to pick something up at the Whole Foods grocery next-door. \u00a0I replayed my list in my head. \u00a0I was on a mission.<\/p>\n
But, when I walked through the front door of the store, I quickly realized my mistake. \u00a0I had broken cardinal rule #1 of shopping \u2013 don\u2019t go when you are hungry.\u00a0 The smell of something delicious was wafting through the air, calling to those of us on our way home to make dinner.\u00a0 I responded to the call.<\/p>\n
The dish was wild Alaskan Keta salmon, broiling in a mustard and citrus marinade.\u00a0 I took the biggest sample they had \u2013 Yum! \u2013 and then made a beeline to the meat counter to buy a pound of this fish \u2013 fortunately, it was on sale.<\/p>\n
When I got home, it struck me that I\u2019d forgotten what I went into the store for in the first place.\u00a0 Oh well.\u00a0 It can wait.<\/p>\n
The upside of this diversion is the awesome breakfast I had the next morning. \u00a0A bit strange, perhaps, but I waited til late in the morning to eat and was craving something hearty.\u00a0 I poached a portion of the fish and an egg with some onion, garlic and Italian parsley.\u00a0 It hit the spot.<\/p>\n
If you love salmon and egg yolk, this dish is for you.\u00a0 They complement each other nicely. \u00a0And it is quick to prepare.<\/p>\n
I\u2019d definitely serve it at a brunch or cook it up again on a morning when I know the day is going to be a long one.<\/p>\n
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\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\tpreheat a small frying pan to medium high heat. Add 1 Tbsp olive oil and coat bottom. Add chopped onion, minced garlic and parsley and saut\u00e9 lightly for 1 minute. Add salmon, skin side down, to pan. Sprinkle with salt and pepper. Add most of the water (~2\/3) to the pan and cover it with a lid. Let cook for about 4 minutes. Remove lid and check the fish to see it is ALMOST done. The outside should be flaky and the fish almost cooked through. If not, leave it for a minute longer.\n\t\t\t\t<\/figcaption><\/figure>\n\t\t\t
\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\tWhen the fish is nearly done, move it to one side of the pan, add the rest of the water to the pan \u2013 and a little more if you need it, and bring the water to a boil. Then crack your raw egg gently into the water next to the fish. Using a spoon, pull the edges of the egg closer to the yolk. Cover and let cook for 1 minute longer.\n\t\t\t\t<\/figcaption><\/figure>\n\t\t\t
\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\tRemove the fish from the pan and place it in the center of a plate. Gently lift the egg out of the pan and lay it on top of the fish. Garnish with the onions and garlic from the pan and a fresh sprig of parsley. Season with salt and pepper to taste.\n\t\t\t\t<\/figcaption><\/figure>\n\t\t\t
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