The Very Best Of Emeril


google search for The Very Best Of Emeril

Return to Master Book Index.

Page
685 686 687 688 689

Quick Jump
1 176 352 527 703

Warm Smoked Salmon Salad  
1
Pound Salmon fillet; skin removed  
Salt  
Freshly ground black pepper  
1
2
4
1
8
1
1
Large Vidalia onion; cut into 1/4−inch rings  
Tablespoon Olive oil  
Ounce Bacon; chopped  
0 Ounce Fresh spinach; rinsed and stemmed  
Large Eggs  
Teaspoon White vinegar  
Tablespoon Finely chopped fresh parsley leaves  
Preheat the grill.  
Prepare the smoker.  
Season both sides of the salmon with salt and pepper. Place on the smoker  
and cook for about 8 to 10 minutes for medium rare. Remove from the smoker  
and cool. Season both sides of the onion rings with the olive oil, salt and  
pepper. Place on the grill and cook for 2 to 3 minutes on each side, or  
until the onions are soft. Remove from the grill. In a large saute pan, over  
medium heat, render the bacon until crispy, about 6 to 8 minutes. Remove the  
bacon with a slotted spoon and drain on paper towels. Add the spinach to the  
bacon fat. Season with pepper. Saute until the spinach is wilted, about 2  
minutes. Set aside, keeping warm. Bring a pot of salted water to a simmer.  
Add the vinegar. Carefully crack the eggs into the water. Cook until the  
whites are firm and the yolk is still soft. Remove with a slotted spoon and  
drain on paper towels. Season with salt and pepper. Flake the salmon into  
small pieces. To assemble, place the spinach in the center of each plate.  
Lay the onions over the spinach . Place the salmon over the onions. Lay the  
2
poached eggs on top of each layer of onions. Sprinkle the bacon over the  
eggs. Garnish with parsley. Serve warm.  
Yield: 4 servings  
Warm Smoked Salmon Salad  
659  


Page
685 686 687 688 689

Quick Jump
1 176 352 527 703