Yesterday I had a lovely day off. I did some things around the house and then I met up with JenFinn for lunch. I am almost embarrassed to admit this, but my lunch consisted of a brownie with espresso ice cream and a blackberry mojito. I know, super healthy, but there was a reason for that...more on that later. After a while, I was pretty hungry, but wanted something on the lighter side. Luckily, I had this recipe on my plan for the week. This was only my second time poaching an egg. I still need to practice those skills, but I think it came out alright. This is such a quick and refreshing recipe. The salty smoky salmon was perfect with the lemon dressing and peppery arugula. The egg on top made it feel like more of a meal and it was exactly what I needed to get through the night and await the arrival of my friend's first baby! He arrived very early this morning and I am so excited to go meet him. Have a fantastic Saturday and if you celebrate it, Happy Easter!
Smoked Salmon and Poached Egg Salad
(Adapted from Junglefrog Cooking)
Makes 1 serving
1-2 handfuls arugula
Smoked salmon, torn into pieces
1-2 teaspoons fresh lemon juice, or to taste
2 teaspoons extra-virgin olive oil, or to taste
Kosher salt and freshly ground black pepper
1 egg, poached
In a small bowl, whisk together the lemon juice and olive oil. Season with salt and pepper. Taste and adjust the seasonings as necessary. Toss the arugula with the dressing.
Arrange the salad on a plate. Top with a few pieces of salmon and top the salad with the egg. Lightly season the egg with salt and pepper. Serve immediately.