Asparagus and wild salmon salad with a soft-boiled duck egg


Half Hour Meals

This is a great spring main-course salad, especially if you’re lucky enough to have caught your first spring salmon and want to stretch it out so that it makes a few meals.

400g piece of wild salmon fillet, boned and skinned
a couple of good knobs of butter
salt and freshly ground black pepper
500g asparagus, trimmed of woody stalks
a couple of handfuls of small salad or pennywort leaves
4 duck eggs

For the dressing:
1 tbsp cider vinegar
1 tsp Dijon mustard
juice of quarter of a lemon
4-5 tbsp extra virgin rapeseed oil

Heat the butter in a frying pan, season the salmon and fry on a medium heat for about 3-5 minutes on each side, depending on the thickness of the fish. Meanwhile cook the asparagus for about 3-4 minutes in boiling salted water, depending on the thickness, until tender. Poach the eggs and drain on some kitchen paper. Whisk all of the ingredients for the dressing together and season.

To serve, arrange the pennywort or salad leaves on plates or bowls. Break the salmon into pieces on to and in among the leaves, cut the tips of the asparagus off to about
3cm and slice the rest on the angle and arrange on the leaves.

Place the egg in the middle, season the salad lightly and spoon over the dressing.


2 Responses to “Asparagus and wild salmon salad with a soft-boiled duck egg”

  1. This is my favourite sort of meal… a salad with oomph, and what oomph… Yum yum. Thanks Robin.

  2. Thanks for the comment Blog Princess G. Now that spring has sprung, I am unearthing all my salad recipes. Watch this space.

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