Mustard Glazed Salmon & Poached Egg with a Rocket & Asparagus Salad
Roasted asparagus and rocket salad with poached egg pairs well with roasted maple-mustard crusted salmon fillet. This light meal is very easy and quick to prepare with minimal ingredients that doesn’t sacrifice on flavour!
Nutrition Per Portion
- Calories
535
- Carbs
34.3g
- Fat
27g
- Fibre
2.1g
- Protein
37.5g
- Sugar
28.7g
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Salmon Fillet
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Wholegrain Mustard
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Maple Syrup
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Giant Asparagus
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Fresh Rocket
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Eggs
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Olive Oil
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Garlic
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0.0 min
Preheat the oven to 180C.
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0.5 min
Bring a saucepan of water to the boil.
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1.0 min
In a bowl, mix together the maple syrup and mustard.
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2.0 min
Pour the maple-mixture on top of the salmon.
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3.0 min
Place the salmon in the oven to roast until cooked through (15 minutes approximately).
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13.0 min
Heat a small amount of olive oil in a frying pan. Peel and finely chop the garlic.
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14.0 min
Add the asparagus and garlic and sautee until tender crisp.
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14.5 min
When the water is boiling, use a wooden spoon to create a vortex in the water.
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15.0 min
Quickly crack the egg(s) into the center of the boiling water and allow to poach.
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17.0 min
Season the asparagus with salt and pepper and transfer to serving plates.
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17.5 min
Distribute the fresh rocket among serving plates with the asparagus.
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18.0 min
Remove the poached egg from the boiling water using a slotted spoon and serve atop the asparagus-rocket salad.
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19.0 min
Remove the salmon from the oven and serve alongside the asparagus-rocket salad.
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Ingredients
Salmon Fillet
Wholegrain Mustard
Maple Syrup
Giant Asparagus
Fresh Rocket
Eggs
Olive Oil
1 tablespoon per person
Garlic
finely chopped
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