Salmon with poached egg

Method

1. Arrange the salmon steaks in a microproof dish. Cover with microproof film, then pierce. Cook on 650 watts for 31/2- 4 mins, 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.
2. 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.
3. Divide the spinach between two serving plates, top with the salmon steaks. Place a poached egg on top of each salmon steak. Serve immediately.