This salad recipe will keep you going strong! I load it up with all the goods: creamy avocado, crunchy and refreshing cucumber and even a poached egg! I love how the creamy egg yolk combines with the rest of the ingredients. And the salmon is the real star of this dish!
|Prep Time: 15 mins||Cook Time: 25 mins|
- Wild salmon fillet for 1 to 6 servings
- salt and ground black pepper
- fresh dill
- smoked paprika
- olive oil
- 3 to 15 cups romaine lettuce/spring mix
- small cucumbers
- honey mustard dressing
- 2 tablespoons white vinegar
- 1 to 2 lemons
- Preheat the oven to 375F. Prepare the salmon first. I like my salmon without the skin, so I first remove the skin, then portion the fillet into serving size pieces. Season the salmon on both sides generously with salt and pepper. Preheat a large frying pan over high heat and add about 2 to 3 tablespoons of olive oil. Allow the oil to get hot, then place the salmon face down first.
- Fry the salmon for 3 to 4 minutes on the first side until the edges are golden. Season the salmon with a bit of fresh dill and a very light sprinkling of smoked paprika. Using a metal fish spatula, turn the salmon, season the other side and fry for another 3 to 4 minutes. Transfer the salmon in the preheated oven and bake for 5 to 8 minutes, depending on the thickness of the fish (longer for thicker fillet).
- While the salmon is in the oven, prepare the poached eggs. Fill a small saucepan with water, add the vinegar, season with salt and allow the water to come up to a simmer. Break one egg into a small ramekin, then use a large spoon to swirl the simmering water in one direction. Drop the egg into the swirling water. Reduce the heat to medium and cook the egg for about 2 minutes, until the yolk is still underdone. Use a large, slotted spoon to remove the egg from the water. Prepare the remaining eggs, if needed.
- Once the salmon is done, remove it from the oven and keep it warm. Prepare the salad: arrange the romaine lettuce or spring mix on a serving plate. Top with sliced cucumber, sliced avocado, sliced shallots, about 10 capers per tray and a sprinkling of fresh dill. Drizzle the salad generously with honey mustard dressing; I used 'Newman's Own' dressing.
- To each plate, add a serving of salmon and one to two poached eggs. Season the eggs with salt and pepper and add a squeeze of fresh lemon juice over the top before enjoying.
Recipes by Beth, BudgetByte
Did You Try This Recipe?
Let us know how it went! Comment and share a picture on Instagram with the hashtag #JOURNEYWITHALMAXPRESS