Quick Dinner of Poached Egg Topped Salmon

Just a quick post about my kind of brill’ idea for dinner tonight: Goat cheese and poached egg topped salmon patty served with a balsamic-dressed red onion and corn salsa. (Yes, I realize that is the.longest.title.ever. I did try to think of a more eloquent way of putting it, but I just don’t have the energy right now. Forgive me.)

So tasty and FAST. (Golden and slightly runny egg yolks—yum.) The only downside is the number of pots, pans and dishes you end up having to wash after making this. Oh, you know what would’ve been good too? Butter, instead of goat cheese on top of the egg. And maybe a simple lemon juice-olive oil vinaigrette for the salsa.

Enjoy!

Poached Egg Topped Salmon and Balsamic, Corn & Red Onion Salsa

Serves 1.

INGREDIENTS

1 frozen salmon patty, defrosted

olive oil

dried basil (or any herb like dill, rosemary, oregano)

salt and pepper, to taste

1 large egg

1 tbsp white vinegar, for poaching

1 tbsp goat cheese

Salad

3 tbsp balsamic vinegar

1 tbsp extra virgin olive oil

salt and pepper, to taste

a pinch of sugar

1/2 cup corn kernels

1/4 cup thinly sliced red onion

INSTRUCTIONS

  1. Fill a small saucepan with water and allow to come to a slow boil.
  2. Pat dry the salmon patty; sprinkle each side with salt, pepper and basil flakes. Place the patty in a pre-heated non-stick skillet, allowing to fry for ca. 1-2 minutes on each side or until browned evenly and cooked just through.
  3. Add the white vinegar to the boiling water. Reduce the heat and gently crack the egg into the water. Use a large spoon to fold the egg white over the egg mass, in order to encourage the typical poached egg shape. Poach to your desired doneness. (Ca. 3 minutes for me. I prefer a slightly gooey yolk consistency—not too runny.)
  4. While the salmon is frying and the egg is poaching, make the salsa. In a small bowl, combine all salsa ingredients, mixing until all ingredients are completely coated. You can use the back of a fork or spoon to squish the onion and speed up the marinating/cooking process.
  5. Arrange the salsa onto a plate. Then, place the salmon patty on top, followed by the poached egg and then finally, the goat cheese. Grind a little salt and pepper over the top. Serve.
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