Try This Speedy Salmon Recipe For A Quick Mid-Week Brekkie

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Three Reasons To Make This Dish Today

  1. Organic or wild-caught salmon is a great source of cell-repairing protein, which your body really needs after exercise. It also offers essential fats, such as health-boosting omega 3 fatty acids, that help your brain stay sharp and your body burn fat.
  2. Tomatoes are packed with lycopene – it’s what makes them red – and your body uses this powerful antioxidant to mop up cell-damaging free radicals produced by exercise and stress. They also contain vitamin C – 100g provides 17% of your RDI.
  3. Salad leaves are high in essential minerals iron and calcium, which helps your to make healthier blood cells and stronger bones, respectively. Certain leaves have other health benefits: for instance, rocket is packed with vitamins A and C too.

Speedy Salmon Salad (Serves Four)

Ingredients

  • 200g good-quality smoked salmon
  • 200g cherry vine tomatoes
  • 100ml rapeseed oil
  • 4 free-range medium-sized eggs
  • 2 English muffins, cut into rough 1cm cubes
  • 100g mixed salad leaves
  • ½tsp white wine vinegar

To make

  1. Preheat the oven to 180°C/gas mark 4
  2. Place the tomatoes and the muffin cubes on a shallow baking tray. Drizzle 60ml of rapeseed oil over them and add a pinch of black pepper.
  3. Place the tray into the oven for 12-15 minutes, or until the tomatoes are just tender and the muffin cubes are a light golden brown colour. Remove from the oven and set aside.
  4. Bring a large pan of water to the boil and add the white wine vinegar.
  5. Crack the eggs into separate ramekins or cups, ensuring there are no pieces of shell.
  6. Gently tip each egg into the water. The eggs should drop to the bottom of the saucepan and then begin to float back to the surface.
  7. Poach the eggs for three to four minutes and then remove from the water with a slotted spoon. Place the eggs on a plate with a sheet of kitchen paper to soak up excess water.
  8. Serve the eggs on a bed of smoked salmon, muffin croutons and roasted tomatoes, with the mixed salad leaves scattered around.
  9. Drizzle the remaining oil over each plate and serve.

Adam Gray is a Michelin-starred chef and a champion of ethically and sustainably sourced food. He has been the head chef at several award-winning London restaurants including Bourne and Hollingsworth, Rhodes Twenty Four and Skylon.

This recipe was taken from SHIFT56 Power Breakfasts, which you can download free at shift56.com. It was created by the team behind The SHIFT56 System, a new guide to living a leaner, happier and healthier life.