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


Three Causes To Make This Dish At the moment

  1. Natural or wild-caught salmon is a good supply of cell-repairing protein, which your physique actually wants after train. It additionally affords important fat, comparable to health-boosting omega three fatty acids, that assist your mind keep sharp and your physique burn fats.
  2. Tomatoes are filled with lycopene – it’s what makes them crimson – and your physique makes use of this highly effective antioxidant to mop up cell-damaging free radicals produced by train and stress. Additionally they comprise vitamin C – 100g supplies 17% of your RDI.
  3. Salad leaves are excessive in important minerals iron and calcium, which helps your to make more healthy blood cells and stronger bones, respectively. Sure leaves produce other well being advantages: as an example, rocket is filled with nutritional vitamins A and C too.

Speedy Salmon Salad (Serves 4)


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

To make

  1. Preheat the oven to 180°C/fuel 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 till the tomatoes are simply tender and the muffin cubes are a lightweight golden brown color. Take away from the oven and put aside.
  4. Deliver a big pan of water to the boil and add the white wine vinegar.
  5. Crack the eggs into separate ramekins or cups, making certain there aren’t any items of shell.
  6. Gently tip every egg into the water. The eggs ought to drop to the underside of the saucepan after which start to drift again to the floor.
  7. Poach the eggs for 3 to 4 minutes after which take away from the water with a slotted spoon. Place the eggs on a plate with a sheet of kitchen paper to take in extra water.
  8. Serve the eggs on a mattress of smoked salmon, muffin croutons and roasted tomatoes, with the combined salad leaves scattered round.
  9. Drizzle the remaining oil over every plate and serve.

Adam Grey is a Michelin-starred chef and a champion of ethically and sustainably sourced meals. He has been the pinnacle chef at a number of award-winning London eating places together with Bourne and Hollingsworth, Rhodes Twenty 4 and Skylon.

This recipe was taken from SHIFT56 Energy Breakfasts, which you’ll obtain free at It was created by the staff behind The SHIFT56 System, a brand new information to residing a leaner, happier and more healthy life.