Well, the name says it all. It’s salmon that can be served up on a relaxing weekend morning for breakfast or brunch or serves it’s purpose as a fast and delicious dinner recipe.
The beauty of this recipe is that it really doesn’t take long, so I have to stress not to cut corners to save even more time – particularly for the hollandaise. In our attempt to be innovative we split the first sauce by trying to make a microwave version. The best hint for this recipe (and making hollandaise) is to stick to the traditional method!
The little preparation needed and the small amount of time that each element takes will surprise you, but the flavour combination will leave a lip (and possibly plate) licking satisfaction when you finish… and there’ll be no leftovers.
|2 salmon fillets, skin on|
|2 tsp. rock salt|
|2 cups fresh spinach|
|1 clove garlic, minced|
|2 fresh eggs (for perfect poaching they have to be super fresh)|
|water, for poaching|
|1 tbsp. vinegar, for poaching|
|4 small egg yolks|
|juice half small lemon|
|pinch of salt|