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Honey and mustard salmon with poached eggs recipe

Honey and mustard salmon with poached eggs recipe

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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

  • Serves 2
  • 20 mins
  • 553.5 calories / serving
  • Healthy

Ingredients

  • 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
Shop ingredients
High in protein

Each serving contains

  • Energy

    2320kj
    553.5kcal
    28%
  • Fat

    21g 29%
  • Saturates

    4g 22%
  • Sugars

    13g 15%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 47.8g Protein 37.7g Fibre 13.4g

Method

  1. 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.
  2. 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.
  3. 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.

Chef's tip:
A wedge of lemon helps balance the richness of the salmon and is a great pairing with honey and mustard.

Drink pairing:
Try with Tesco Finest Pinot Grigio Blush – the fruitiness of this delicate rosé will lift the sweetness of the honey.

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