Salmon, Samphire and Asparagus Salad; Topped with a Poached Egg and a Chilli and Herb Dressing

Difficulty
easy
Serves
2 people
Meal course
Dinner
Posted by
Posted on
1 .
For the salmon
2 medium
Salmon fillet
1 large
Lemon - sliced
1 Twist
Salt and pepper
2 .
For the salad
115 grams
Samphire
1 handful
Rocket
110 grams
Asparagus tips
2 small
Baby leeks - halved
1 tbsp
Olive oil
2 medium
Egg - poached
3 .
For the dressing
1 pinch
Chilli flakes
2 whole
Garlic clove - peeled and finely chopped
1 tsp
Capers
3 tbsp
Extra Virgin Olive Oil
1 tbsp
White wine vinegar
1 tbsp
Lemon - Juice
1 tsp
Dijon mustard
1 handful
Fresh Basil
1 handful
Fresh mint
Salmon, Samphire and Asparagus Salad; Topped with a Poached Egg and a Chilli and Herb Dressing
  1. Pre-heat the oven to 180’C
  2. 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.
  3. While the salmon is cooking, steam the leeks and the asparagus for 5 minutes
  4. Heat a wok or a large saucepan to a medium temperature and fry the samphire, asparagus and leeks for 3 minutes to heat through
  5. Whiz all the ingredients together for the dressing
  6. 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

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