If you are one of those people that thinks salads are boring and tasteless then think again my friends, as this little number will officially knock your socks off! It’s full of so many awesome flavours and textures, and let’s face it, a perfectly poached egg make anything awesome. The dressing for this is also a killer, and you will be pleased to know that you will have plenty left over. I always make way too much salad dressing, but it just gives me a reason to eat more salads, as plain leaves are instantly given oomph with this bad boy, and it will keep in your fridge for about a week.
For the Salmon
- 2 salmon steaks
- 1 lemon – sliced
- Salt and pepper
For the salad
- 115g samphire
- Handful rocket
- 110g asparagus tips
- 2 baby leeks, halved
- 1 tbsp olive oil
- 2 eggs – poached
For the dressing
- 1 pinch chilli flakes
- 2 cloves garlic
- 1 tsp capers
- 3-4 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Handful basil
- Handful mint
Pre-heat the oven to 180’C
Lay out two sheets of foil
Rub the salmon steaks in salt and pepper and lay them on each of the sheets of foil
Top the salmon with the lemon slices and wrap in the foil
Bake in the oven for 15-20 minutes until cooked through.
While the salmon is cooking, steam the leeks and the asparagus for 5 minutes
Heat a wok or a large saucepan to a medium temperature and fry the samphire, asparagus and leeks for 3 minutes to heat through
Whiz all the ingredients together for the dressing
Toss together the cooked veg with the rocket and divide between two plates.
Once the salmon is cooked, remove from the oven and flake over the salad.
Top with the poached egg and the dressing and enjoy