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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
of the reference intake Carbohydrate 47.8g Protein 37.7g Fibre 13.4g
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.
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.
See more Salmon Recipes
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