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Poached Egg With Salmon, Spinach & Meyer Lemon Vinaigrette

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)386.7959
Energy (kCal)1937.8978
Carbohydrates (g)9.3152
Total fats (g)28.4612
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In abowl, whsk together the onion, lemon zest, lemon juice, olive oil, salt, and pepper to make the dressing. Then toss with the potatoes, spinach, and fennel in a separate bowl. | 2. Bring a saucepan of water to a simmer and add the vinegar. | 3. Crack each egg into a small cup and add to the water one by one. Poach for one minute and 20 seconds. Remove each egg with a slotted spoon. | 4. Set two salmon rolls on each plate, and top with the salad and a poached egg. Season with pepper to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red onion 1 tablespoon minced 4.0 0.934 0.11 0.01
    meyer lemon zest 1 1/2 1/2 1613.8703 0.0 359.0408 9.0667
    meyer lemon juice 1 tablespoon 1613.8703 0.0 359.0408 9.0667
    extra virgin olive oil 1 tablespoon 1613.8703 0.0 359.0408 9.0667
    kosher salt 1613.8703 0.0 359.0408 9.0667
    black pepper ground - - - -
    fingerling potato 4 cooked cut 1613.8703 0.0 359.0408 9.0667
    baby spinach 2 cups 13.8 2.178 1.716 0.23399999999999999
    fennel 3/4 cup shaved 20.2275 4.7632 0.8091 0.1305
    white wine vinegar 2 teaspoons 1613.8703 0.0 359.0408 9.0667
    egg 4 286.0 1.44 25.12 19.02
    salmon 8 slices smoked rolled - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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