HARD-COOKED EGGS WITH HERB MAYONNAISE
Look for a variety of young radishes at your grocery store or farmers' market; they come in different colors, shapes, and sizes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Place eggs in a medium saucepan, cover with cold water, and bring to a boil. Remove from heat; let eggs stand in the water for 12 minutes. Transfer eggs to a bowl of ice water to cool for 10 minutes. Peel eggs and cut in half lengthwise; arrange in a serving dish.
- In a small bowl, whisk together mayonnaise, dill, tarragon, chives, and scallions. Place 1/2 teaspoon herb mayonnaise on each egg half; serve with radishes, black bread, and coarse salt.
POACHED FILET OF SALMON WITH HERB MAYONNAISE
Provided by Food Network
Yield 4 (4-ounce) servings
Number Of Ingredients 18
Steps:
- Combine all ingredients except salmon in medium saucepan. Simmer for about 15 minutes. Carefully place salmon, skin side down, in liquid. The liquid should completely cover the fish. Poach salmon until done, about 10 to 15 minutes, depending on the size of the fish. When salmon is cooked, carefully remove it from the poaching liquid and let cool about 30 minutes. Serve chilled with Herb Mayonnaise.
- In food processor, combine all ingredients until smooth, about 2 minutes. Refrigerate until ready to serve.
POACHED SALMON WITH LEMON MAYONNAISE
This is such a good dish and the presentation is wonderful. Both the salmon and the mayonnaise can be made one day ahead, so it can go on the table quickly when you're ready to serve it. From Bon Appetit, July 1992.
Provided by lazyme
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For salmon:
- Combine first 5 ingredients in deep skillet.
- Simmer 10 minutes to blend flavors.
- Add salmon, cover and simmer until just cooked through, about 9 minutes per inch of thickness.
- Transfer salmon to plate, using 2 spatulas as aid.
- Reserve liquid in skillet.
- Cool salmon.
- Cover and chill until cold. (Can be prepared 1 day ahead.).
- For Mayonnaise:
- Boil salmon poaching liquid in skillet until reduced to 1/4 cup, about 20 minutes.
- Combine mayonnaise, lemon juice, lemon peel, chives and parsley in medium bowl.
- Mix in 1 tablespoon poaching liquid.
- Season to taste with pepper. (Can be prepared 1 day ahead. Cover and chill.).
- Line platter with lettuce.
- Top with salmon.
- Make cut in each lemon slice from center to edge.
- Twist lemon slices and place atop salmon.
- Garnish with lemon wedges and tomatoes and serve with mayonnaise.
Nutrition Facts : Calories 725.4, Fat 31.1, SaturatedFat 4.7, Cholesterol 180.6, Sodium 1251, Carbohydrate 37.8, Fiber 2.2, Sugar 10.1, Protein 65.5
OVEN POACHED EGGS, WITH HERBS
Have no idea where this easy recipe for wonderful eggs came from it was shared by a friend, and makes a great brunch with toast.
Provided by Chef Acrabby1
Categories Breakfast
Time 12m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Use a shallow single servce baking dish, place the all ingredients except eggs, and micro wave 2 minutes.
- Remove from micro wave, add eggs and place under pre heated broiler, on high for 6 to 9 minutes (depending on how done you like your eggs).
- Remove and enjoy.
Nutrition Facts : Calories 327, Fat 25, SaturatedFat 11.4, Cholesterol 590.5, Sodium 562, Carbohydrate 3.7, Sugar 0.7, Protein 20.7
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