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Rainbow Salmon Salad Crowned with Poached Eggs

Feast your eyes and sate your appetite with our Rainbow Salmon Salad crowned with perfect poached Eggs. Fresh salmon steamed to perfection, tossed with vibrant mixed vegetables and a punchy Dijon vinaigrette, then topped with a gently poached egg. Each bite delivers a symphony of flavors, creating a...
2
45 min
TOTAL TIME
493
CALORIES
$6.44
PER SERVING
Rainbow Salmon Salad Crowned with Poached Eggs
Ingredients
14 INGREDIENTS
4 SERVINGS
Apple Cider Vinegar
1 tbsp apple cider vinegar
Olive Oil
3 tbsp olive oil
Salmon Fillets
12 oz salmon fillets
Cauliflower Florets
3 cups cauliflower florets
Carrots
4 medium carrots
peeled and sliced into thin rounds
Eggs
4 whole eggs
Dijon Mustard
2 tsp dijon mustard
Green Beans
1/2 lbs green beans
trimmed and cut to 3 inch long pieces
Dried Oregano
1/2 tsp dried oregano
Cherry Tomatoes
20 whole cherry tomatoes
halved
Black Olives
16 whole black olives
pitted and halved
Pepper
1/4 tsp pepper
Salt
1/2 tsp salt
Fresh Oregano Leaves
fresh oregano leaves
for garnish
Directions
7 STEPS
20 min
PREP TIME
25 min
COOK TIME
45 min
TOTAL TIME
1
Preheat your oven to 350 degrees. Pat the salmon dry and lay it on a lined baking sheet. Drizzle with a tablespoon of the olive oil, then sprinkle with the oregano, salt and pepper. Bake for 20-25 minutes, or until the salmon flakes easily with a fork. Let it cool while you prep the rest of the salad.
2
While the salmon is cooking, steam the green beans, cauliflower and carrots in a basket over boiling water until they're just tender, about 5-7 minutes. Refresh the veggies under cold running water and put them in a large salad bowl.
3
To the bowl, add the chopped tomatoes and olives.
4
To make the dressing, whisk together the remaining 2 tablespoons of olive oil, vinegar, Dijon mustard, and a little more salt and pepper. Pour this over the salad and toss well.
5
Break up the cooled salmon into chunks and add it to the salad, tossing gently so you don't break it up too much.
6
For the poached eggs, fill a saucepan halfway with water, add a pinch of salt and bring it to a low simmer. Break the eggs one by one into a cup, then gently slide them into the simmering water. Let them cook for 4 minutes, then remove them with a slotted spoon, letting them drain.
7
To serve, divide the salad among four plates, top each one with a poached egg and throw a few fresh oregano leaves on top. Serve straight away.
Health Info
Macros
38g
CARBS
25g
FAT
31g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
PALEO
WHOLE 30
Contains these allergens
EGGS
FISH
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Frequently Asked Questions
What ingredients do I need to make Salmon Salad?
How do I select fresh salmon for the salad?
Can I use canned salmon instead of fresh salmon?
What cooking techniques can I use to prepare the salmon?
Can I add other ingredients to the salad?
How can I change the consistency or texture of the salad?
What are common mistakes to avoid when making Salmon Salad?
How should I store leftover Salmon Salad?