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Coriander-&-Lemon-Crusted Salmon with Asparagus Salad & Poached Egg
Ingredients
  • 1 tablespoon coriander seeds
  • 1 teaspoon lemon zest
  • ¾ teaspoon fine sea salt, divided
  • ½ teaspoon crushed red pepper
  • 1 pound wild salmon (see Tips), skin-on, cut into 4 portions
  • 1 pound asparagus, trimmed
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh tarragon
  • ¼ teaspoon ground pepper, plus more for garnish
  • 8 cups water
  • 1 tablespoon white vinegar
  • 4 large eggs
Steps
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