Mustard Glazed Salmon & Poached Egg

with a Rocket & Asparagus Salad

Gluten Free
Paleo
Seafood
Low Calorie

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!

Salmon Fillet
Wholegrain Mustard
Maple Syrup
Giant Asparagus
Fresh Rocket
Eggs
Olive Oil
Garlic

0.0 min

Preheat the oven to 180C.
0.5 min

Bring a saucepan of water to the boil.
1.0 min

In a bowl, mix together the maple syrup and mustard.
2.0 min

Pour the maple-mixture on top of the salmon.
3.0 min

Place the salmon in the oven to roast until cooked through (15 minutes approximately).
13.0 min

Heat a small amount of olive oil in a frying pan. Peel and finely chop the garlic.
14.0 min

Add the asparagus and garlic and sautee until tender crisp.
14.5 min

When the water is boiling, use a wooden spoon to create a vortex in the water.
15.0 min

Quickly crack the egg(s) into the center of the boiling water and allow to poach.
17.0 min

Season the asparagus with salt and pepper and transfer to serving plates.
17.5 min

Distribute the fresh rocket among serving plates with the asparagus.
18.0 min

Remove the poached egg from the boiling water using a slotted spoon and serve atop the asparagus-rocket salad.
19.0 min

Remove the salmon from the oven and serve alongside the asparagus-rocket salad.