Honey Roasted Salmon and Poached Egg Salad

Salmon Salad

Here I am again. Wait, it is 2013 already, March? This must have been the longest time I have not been blogging.  I must confess, I was even contemplating whether I should post again after such a long break. But I could not stop thinking of my blog. I have been missing it a lot.

One of the reasons for my absence was that I have been quite busy with my work. I am incredibly grateful for that. I really love and enjoy my job and the more I work, the more I love it.
This week I finished shooting a second cookbook so I finally have time I can devote to my blog. If you follow me on Facebook or Instagram, you might have caught some behind the scenes photos from the first cookbook shoot I did before Christmas. My dear friend Bethany from Dirty Kitchen Secrets will have her debut cookbook The Jewelled Kitchen out this summer. I was very honoured to photograph the book. I obviously tasted many of her recipes and can honestly say it's a book you don't want to miss if you are interested in Middle Eastern cuisine. The book will be available for preorder very soon, so stay tuned for more info.

If you read this blog you know I never post complicated recipes. I like simple recipes bursting with flavours. Nothing has changed in 2013 and my next recipe is also fast and simple. Fresh flavourful salad was exactly what I needed after my Saturday Pilates class. I was home alone and didn't feel like cooking a proper lunch. On my way home from the class, I stopped at our local fishmonger's and bought a piece of my favourite honey roasted salmon and some fresh eggs. I just added fresh mixed leaf salad and lunch was ready.

Honey Roasted Salmon

Salmon and Poached Egg Salad

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Honey Roasted Salmon and Poached Egg Salad
Serves: 1


For the dressing:

4 tbsp good quality olive oil
1 tbsp red wine vinegar
1 small garlic clove, crashed
1/2 tsp Dijon mustard
1/4 tsp golden cane sugar
sea salt and freshly ground black pepper

For the salad:

2 handfuls mixed salad leaves (spinach, lettuce, watercress)
1 spring onion, sliced
20g feta or goat cheese, crumbled
150g honey roasted salmon, flaked (or smoked salmon)

For the poached egg:

1 egg
1tbsp vinegar


Put all ingredients for the dressing in a small jar with lid and shake well until mixed. You can keep any leftover dressing in the fridge.

Add a little water into a medium saucepan  (fill the saucepan about 1/3 or so), pour in the vinegar and bring to the boil. Break an egg into a small bowl. When the water is boiling, reduce the heat to minimum. You want to see only tiny bubbles on the bottom of the pan. Create a whirlpool with a spoon and carefully slide the egg in the middle of the pan. Cook for 3 minutes (if you like runny yolk). Remove the egg with a slotted spoon and drain on a kitchen paper towel.

In a bowl, mix 2tbsp of dressing with the mixed salad leaves and spring onion. Arrange the salad on plate, scatter the feta/goat cheese and salmon over and top with the poached egg.

Note: You can substitute the honey roasted salmon with a regular smoked salmon.
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  1. This salad looks delicious! Absolutely beautiful photography as always :) x

  2. A splendid salad! That smoked salmon looks so good and the poached egg is perfectly cooked...



  3. This looks like a perfect spring dish, I suspect the sun was still shining as lovely as we left e few days before. Wish I had a fishmonger near me who sells beautiful fish like this!
    As always, beautiful pictures!
    Welcome back to blog-land darling! x

  4. What a beautiful recipe to celebrate you posting again on your blog! It's so great to hear that you're keeping busy with such exciting projects - letting the blog down is normal, but it's nice to see you're still taking time to post something. All the best for your projects! x

  5. Simple is best in my book - and I can never resist a poached egg....with anything. Can't wait to see Bethany's book

  6. I'm so glad you're back! :) I always love your posts so keep them coming!!!

  7. You had me at a poached egg. Nothing makes a bowl of salad leave feel more like a treat than a runny-yolked egg on top!

  8. I'm super excited to see the book and the results of your co-operation with Beth. So happy for you two for having such an amazing project together! This salad is totally my style of cooking as well. We use lots of fish in Finland, and this would be a total hit with my friends and family. The photographs are also gorgeous, as usual. Hugs!

  9. Oooh I love the look of that salmon! Great salad!