INGREDIENTS

INSTRUCTIONS

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
Converted by MC_Buster.
Per serving: 2046 Calories (kcal); 135g Total Fat; (59% calories from fat);
178g Protein; 24g Carbohydrate; 1828mg Cholesterol; 2785mg Sodium Food
Exchanges: 0 Grain(Starch); 23 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 17
Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC31
Converted by MM_Buster v2.0n.

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