1. In abowl, whsk together the onion, lemon zest, lemon juice, olive oil, salt, and pepper to make the dressing. Then toss with the potatoes, spinach, and fennel in a separate bowl. 2. Bring a saucepan of water to a simmer and add the vinegar. 3. Crack each egg into a small cup and add to the water one by one. Poach for one minute and 20 seconds. Remove each egg with a slotted spoon. 4. Set two salmon rolls on each plate, and top with the salad and a poached egg. Season with pepper to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
