Edibles | Poached Salmon & Egg on Kale

Want a healthier version of salmon instead of the baking or the frying? Try this poached salmon with egg for an twist to the classic salmon eggs benedict adapted from Yukari Elliot's recipe.

2 leaves of kale
salmon fillet
2 eggs
mayonnaise (kewpie mayonnaise)

add 1 cup of water to a pan and bring to low simmer
add 3 tablespoons of sake and let the water and sake simmer for a few minutes
place the salmon in the pan and let the salmon poach until bright pink
meanwhile cook the kale leaves (stem removed) in a pot of boiling water
take out the kale leaves once it turns bright green
place the kale leaves (either entire piece or chopped) onto plate
while the salmon is poaching mix together 3 tablespoons of mayonnaise with wasabi (about 1 tablespoon)
when the salmon is done poaching remove the skin carefully
crack 1 egg open and poach in the pan for 8 - 10 minutes
remove the outer whites of the egg
place the salmon on top of the kale and the egg on top of the salmon
drizzle with the wasabi mayonnaise mixture

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