Once again my love for salmon! Believe it or not, this dish came about and manifested itself in a dream of mine. It all came about when I was house sitting for two of my best friends. Knowingly one morning I got caught up watching a series of Netflix called ‘Chefs Table’. Long story short, I was dreaming of fishing for salmon in the sky (poached egg) rustic boat (bread) and remember wondering where the sun (the yolk) was. Funny right? Strange?
Further Food Nutritionist Commentary:
By Rachel Paul, MS, RD
No Yolk poached eggs and Salmon Benedict with Tomato bruschetta
2-3 locks of scottish smoked salmon
1 roma tomato
2-3 basil leaves
1 teaspoon of balsamic vinegar
1 slice of tomato-basil chia wheat bread
salt and pepper (to taste)
2 tablespoons olive oil
1 tablespoon of white vinegar
- Heat up a cast iron skillet and toss in oil.
- Lightly toast the bread in the skillet until evenly colored on both sides.
- Meanwhile in a deep enough sauce pan, boil water and add whole tomato for 1 minute.
- Take out and place in ice bath. Remove tomato skin and small dice the tomato. Toss with balsamic vinegar and set aside.
- Next in a cup or bowl, carefully separate the the yolk from the whites. Carefully toss your yolk in the boiling water mixed with white vinegar. Cook until ready and set aside.
- To assemble, retrieve the warm bread slice and cut at an angle resembling two identical pieces.
- Place the poached egg white on bottom, followed by the salmon and tomato bruschetta.
- Garnish with chives and basil leafs and enjoy.
Per Serving: Calories: 336; Total Fat: 22g; Saturated Fat: 4g; Monounsaturated Fat: 13g; Polyunsaturated Fat: 3g; Cholesterol: 202mg; Sodium: 756mg; Potassium: 502mg; Carbohydrate: 15g; Fiber: 3g; Sugar: 8g; Protein: 21g
Nutrition Bonus: Vit C: 42%; Vit A: 29%; Iron: 14%
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