Grilled salmon with poached egg and spinach salad
This healthy, nutritious recipe is much easier to make than it looks if you use our poached egg tip.
Ingredients (for 2 people)
- 2 Columbus eggs
- 2 fresh salmon steaks
- olive oil
- 1 lemon
- salt and pepper
- A few slices of whole grain bread, toasted
- Baby spinach leaves
- A few radishes
Preparation:
- Wash the spinach and radishes.
- Heat a frying pan on a very high heat. Drizzle with a little olive oil. Season the salmon steaks with salt and pepper and fry them as desired.
- Meanwhile, cook the poached eggs. See our tip for easy poached eggs.
- Place the spinach leafs in soup plates and season with olive oil, lemon, salt and pepper. Add a few slices of radish.
- Then place the salmon steaks on top, drizzled with lemon juice. Finish the plates by adding the poached eggs and the slices of toast.
Columbus tips
If you don’t have spinach, or if it’s not in season, you can replace it with lettuce or kale.
Choose whole grain bread or sourdough bread.
