Honey and mustard salmon with poached eggs recipe
This modern British dish is great feel-good food, perfect for that healthy, post-gym refuel or for a midweek meal that makes you feel like you’re really looking after yourself. The honey and mustard give a lovely sweet-savoury finish to the salmon. Break open the poached eggs just before serving and dip in. See method
- 1 tbsp clear honey
- 1 tsp mustard (wholegrain, Dijon, French or English)
- 260g pack boneless salmon fillets
- 200g pack fine beans, topped and tailed
- 250g pouch microwaveable wholegrain rice with quinoa
- 1 tsp white wine vinegar
- 2 large eggs
Finishing touches (optional)
- lemon wedges
- finely sliced spring onion
- sliced red chilli
High in protein
Each serving contains
of the reference intake
Preheat the oven to gas 5, 190°C, fan 170°C. Mix the honey and mustard with some salt and pepper. Line a baking tray with nonstick baking paper. Place the salmon skin-side down on the tray, spoon over the honey and mustard mix, then bake for 12 mins.
Meanwhile, blanch the beans in boiling water for 1-2 mins until just tender. Drain and season. Cook the wholegrain rice with quinoa to pack instructions.
Bring a large pan of lightly salted water to the boil. Add a splash of vinegar, swirl the water with a spoon, then carefully crack the eggs into the water. Poach for 3 mins, then remove with a slotted spoon. Serve with the salmon, beans and grains, plus lemon wedges to squeeze over, and a scattering of sliced chillies and spring onions, if you like.
A wedge of lemon helps balance the richness of the salmon and is a great pairing with honey and mustard.
Try with Tesco Finest Pinot Grigio Blush – the fruitiness of this delicate rosé will lift the sweetness of the honey.
See more Salmon Recipes