May is almost over, and it was good weather-wise. We had quite a few meals, sitting in our garden, enjoying the sun and the birdsong. It was a month of salads. Different ingredients and cuisines - but eggs featured prominently. I love adding eggs to a lot of salads, like the Poached salmon salad with soft-boiled eggs.
Poached salmon salad with soft-boiled eggs (serves 2)
250g salmon (2 pieces)
1tbsp olive oil
1 fennel bulb, sliced thinly
1 small carrot, thinly sliced (optional)
50ml white wine (optional)
2 medium eggs
a handful of olives and sun-dried tomatoes
mixed salad leaves
dressing made from 1tbsp honey, 2 tbsp balsamic vinegar and 2 tbsp olive oil
First prepare the poached salmon. In a deep frying pan cook the thinly sliced fennel for about 5 minutes, stirring occasionally. I also added a bit of carrot, for the extra flavour.
Place the salmon on top of the fennel. Season with sea salt and a bit of pepper. Pour a bit of white wine. Cover the pan with the lid and cook on low for about 10+ minutes until the fish is cooked and flaky.
While the fish is cooking, prepare the soft-boiled eggs in boiling water.
Assemble the salad: first the mixed leaves, then a few pieces of cooked fennel and thinly sliced cucumber. Flake the salmon and scatter over the leaves. Add the olives and sun-dried tomatoes.
Make a simple dressing from the olive oil, balsamic vinegar and honey. Drizzle over the salad. Add one soft-boiled egg on top. If you prefer, use a poached egg.
This is an easy dish, yet immensely satisfying. It makes a perfect lunch. The egg is not just a garnish here, but an ingredient which adds an extra flavour and texture.
For more egg facts and information, visit Egginfo.
Disclosure: As part of the ShortcutEggsperts programme promoted by British Lion Eggs, I received vouchers for creating a recipe using the eggs.