I love salmon and as it is readily available fresh to us here on the West Coast, we try and eat this protein at least once a week to obtain that high content of Omega 3 and 6 oils which are incredibly good for our health.
And while I also have a lot of fresh Arugula currently growing in my vegetable garden, I thought I would put together an easy dish that includes some left-over mashed potatoes from last night's dinner, farm fresh organic eggs, which I picked up from the farmer's market then top it off with a creamy caper sauce for a healthy, satisfying Sunday brunch.
This also makes for a wonderful luncheon dish, served with a fresh side salad of your choice. I raided our raspberry bushes for a sweet side served with low-fat yoghurt to round out this brunch menu.
Poached Egg on Salmon Cake with Creamy Caper Mayo and Arugula
2 large potatoes, peeled, diced, boiled and cooled, then pressed through a potato ricer/or 1 1/2 cups left-over mashed potatoes
2 small fillets sockeye salmon, grilled, cooled and flaked/or 1 can sockeye salmon, drained
1 Tbsp dried tarragon, crumbled
Sea salt and pepper, to taste
1/4 cup chopped onion
1/4 cup chopped red bell pepper
2 Tbsp bread crumbs
Extra virgin olive oil for frying
4 poached eggs
2 cups fresh Arugula leaves, washed and drained well
Oil and vinegar
1/4 cup mayonnnaise
1/4 cup plain yoghurt
1/2 tsp Dijon mustard
1 Tbsp capers
2 Tbsp fresh parsley, chopped
2 Tbsp fresh chives, sliced
1. In mixing bowl combine potatoes, peppers, onion, tarragon, salt, pepper and egg. Gently fold in flaked salmon. Add bread crumbs, 1 tablespoon at a time, until mixture holds its shape when formed into a ball.
2. Heat oil in large skillet over medium-high heat. Shape salmon mixture into 5 patties and fry in oil until lightly golden brown, about 5 minutes per side.
For the sauce: combine mayonnaise, yoghurt, Dijon, capers and parsley in a mixing bowl. Set aside.
Toss Arugula lightly with your favourite oil and vinegar; divide amongst 4 plates. Place one salmon cake on each mound of Arugula. Top with poached egg and sauce. Garnish with chopped chives. Serves 4.