EGG & AVOCADO IN A POACHED SALMON SANDWICH

Fresh salmon is one of the healthiest fish you can eat, as it is packed full of Omega 3 which does a lot towards well being.  Salmon also has important amounts of the antioxidant, amino acid taurine, and the heart-healthy vitamin B12, and the omega 3 fatty acids can help as an anti inflammatory if you have aches and pains.

Ideally, we should be eating some sort of fish at least twice per week, but I know I do not eat fish more than about once a fortnight.  However I am always trying to invent new recipes using salmon as it is an easy fish to cook, as long as you do not over cook it.

Salmon is better slightly undercooked, and it then almost melts in your mouth.

This is a great recipe if you do not feel like cooking a full meal, and it is also easy to make, and impressively delicious.

Try it, perhaps on a Sunday which could be your day off from cooking a full meal!

Delicious and easy sandwich!
Preparation Time: 20 mins
Cooking Time: 15 mins
Makes: 2 servings

Ingredients
2 hard boiled eggs
About 1/8 cup mayonnaise
¼ onion, sliced
Bit of olive oil
½ tbsp Chopped fresh basil
1 tbsp parsley, chopped fine
1 avocado, diced
¼ tsp smoked paprika
½ tbsp lemon juice
4 thin slices bread, toasted if desired
4 small basil leaves, if desired

For the poached salmon:
1 large skinned salmon fillet
Bit of salt & pepper
1 tbsp dry white wine or sherry
½ tsp thyme

Method
To poach the salmon, fill a medium shallow saucepan or frypan with water to cover  about two-thirds of the salmon.
Bring the water to a gentle boil and add the wine or sherry, thyme, salt and pepper and the salmon.
Cook for about 8-9 minutes or until the salmon just begins to flake - do not overcook or it gets tough.

Remove the salmon from the water and let it cool.  Flake it into bite-sized pieces.

I then used the same pot to warm the olive oil over a medium heat, and add the onion and saute it for 3-4 minutes until it is light brown.

Dice the eggs into a bowl.  Add the mayo, avocado, spices, herbs, and the lemon juice.

Add the cooked onions, and mix to combine this evenly.

To make each sandwich, top a slice of bread with the basil leaves if using (I used a small amount of basil spice as I ran out of fresh basil), then put half of the avocado-egg salad on, and sprinkle with the herbs.

Spread the poached salmon on the remaining 2 bread slices.

Serve either as an open faced sandwich or as I did, put the two slices together and cut them in half.

A very yummy recipe, and a great way to get kids to eat fish!

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