Angel hair pasta with salmon and poached eggs
This Angel Hair Pasta with Salmon and Poached Eggs features tender pasta paired with flaky salmon and delicate poached eggs. Fresh arugula and a tangy lemon dressing enhance the dish with vibrant flavors, perfect for any meal.
Cook time 20 min
Prep time 10 min
Ingredients:
12 oz pasta2 tbsp vinegar
4 eggs
1/2 cup olive oil
1/4 cup lemon juice
2 tbsp lemon zest
12 oz salmon
4 cups arugula
Angel hair pasta with salmon and poached eggs is a delightful and elegant dish that combines tender pasta, flaky salmon, and perfectly poached eggs. The addition of arugula and a zesty lemon dressing adds freshness and a burst of flavor, making it a perfect meal for any occasion.
Instructions:
- Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to the package instructions until al dente. Once done, drain the pasta and set aside.
- While the pasta is cooking, season the salmon fillet with salt and pepper.
- Heat a tablespoon of olive oil in a non-stick skillet over medium-high heat.
- Cook the salmon for about 4-5 minutes on each side, or until it is cooked through and flakes easily with a fork.
- Remove the salmon from the skillet, let it cool slightly, and then flake it into bite-sized pieces. Set aside.
- In a small bowl, whisk together the remaining olive oil, lemon juice, and lemon zest. Season with a pinch of salt and pepper to taste.
- Fill a medium-sized saucepan with water and add the vinegar. Bring the water to a gentle simmer (not a rolling boil).
- Crack an egg into a small bowl. Create a gentle whirlpool in the simmering water using a spoon, then gently slide the egg into the water. Repeat this process for each egg, cooking them one at a time.
- Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny.
- Use a slotted spoon to carefully remove each poached egg and place them on a paper towel to drain any excess water.
- In a large mixing bowl, combine the cooked pasta, flaked salmon, and arugula. Pour the lemon dressing over the mixture and toss everything together gently until well combined.
- Divide the pasta mixture evenly among serving plates.
- Top each serving with a poached egg.
- Garnish with additional lemon zest or freshly cracked black pepper if desired.
- Serve immediately and enjoy your delicious Angel Hair Pasta with Salmon and Poached Eggs!
This recipe for angel hair pasta with salmon and poached eggs results in a delicious, well-rounded meal that's sure to impress. The bright lemony dressing pairs beautifully with the rich salmon and the creamy poached eggs, creating a plate that's as pleasing to the eyes as it is to the palate.
Angel hair pasta with salmon and poached eggs FAQ:
Angel hair pasta typically cooks in about 2-4 minutes, but refer to the package instructions for the exact time as it may vary by brand.
Poached eggs are done when the whites are fully set, and the yolks are still runny, which usually takes about 3-4 minutes in simmering water.
Yes, you can substitute salmon with other fish like trout or cod. Just adjust the cooking time based on the thickness of the fillet.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or microwave before serving.
You can prepare components like the pasta, salmon, and dressing in advance, but it’s best to poach the eggs just before serving for optimal texture.
Cooking Tips:
- When cooking the pasta, be sure to salt the water generously for the best flavor.
- To ensure your eggs are perfectly poached, create a gentle whirlpool in the simmering water before adding the eggs.
- Avoid overcooking the salmon; it should be tender and slightly flaky but still moist inside.
- Toss the pasta with the olive oil and lemon juice immediately after draining to keep it from sticking together.
- For extra flavor, consider adding a sprinkle of fresh herbs, such as dill or parsley, on top of the finished dish.
Nutrition Facts
4 ServingsCalories 500kcal
Protein 36g
Carbohydrates 63g
Fiber 3.08g
Sugar 3.13g
Fat 40g
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