Use very fresh eggs for poaching. They hold their shape better and form fewer wispy threads in the water. Do not swirl the water when poaching eggs. This creates a vortex that will ruffle the delicate egg protein. Relatively quiet water that is gently simmering produces the best result.
- 4 large eggs
- 2 Tablespoons fresh ginger, peeled and grated
- 2 Tablespoons soy sauce (low sodium)
- 2 Tablespoons rice wine vinegar
- 2 Tablespoons sesame
- 4 salmon filet, 6 oz. with skin
- 1 Asian salad kit
Mix ginger, soy sauce, vinegar and sesame oil in a glass pie dish.
Place fillets in the marinade for 15 minutes to one hour in the refrigerator.
Grill fillets 4 minutes on each side or until just opaque in the center.
Set in warm oven.
Heat 3 inches of water in a large saucepan to boiling.
Adjust heat to keep liquid simmering gently.
Break eggs, one at a time, into a small dish.
Hold dish close to the surface and slip eggs into simmering water, one at a time.
Cook for 3 to 4 minutes or until desired doneness.
Do not stir.
Remove with a slotted spoon and blot gently on paper towels.
Mix salad kit and divide among 4 plates.
Place cooked salmon on the salad.
Top salmon with poached eggs and serve.