Salmon with poached egg
This salmon and poached egg recipe is packed with protein and great natural nutrition - the taste combination of the delicious salmon topped with rich egg and served on a bed of spinach leaves is simple, succulent and satisfying.
2 (100g) salmon steaks, skinned
1 (300g) bag young spinach leaves
A dash of vinegar
2 large British Lion eggs
- Arrange the salmon steaks in a micro-proof dish. Cover with micro-proof film, then pierce. Cook on 650 watts for 31/2- 4 minutes, turning once until just cooked through. Leave to stand whilst you cook the eggs. Pierce the bag of spinach and cook on HIGH for 2-3mins or until the leaves are wilted and tender. Drain in a sieve. Set aside.
- Meanwhile, fill a large pan with water to a depth of 5cm/2in. Add the vinegar and a dash of salt and bring to the oil. Carefully crack in the eggs and when the water is simmering, cook the eggs for 2-3mins depending on how soft you like your eggs. Use a slotted spoon to lift the eggs from the water and drain on kitchen paper.
- Divide the spinach between two serving plates, top with the salmon steaks. Place a poached egg on top of each salmon steak. Serve immediately.