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Salmon Breakfast

Serves 2Prep 10 minCook 10 minBy Michelle Hanlon

Pan-seared glazed salmon with soft scrambled eggs, a crisp hash brown and a fresh spinach, tomato and avocado salad.

Swap the salmon for smoked salmon if you would rather not cook it, and use whatever greens you already have.

Salmon Breakfast — Pantrix

Ingredients

  • 2 salmon portions, skin off
  • 1 tbsp soy sauce
  • 1 tbsp honey or brown sugar
  • 1 tsp oil for frying
  • 1 red chilli, finely sliced (optional)
  • 2 spring onions, finely sliced
  • Fresh coriander or basil, chopped
  • 4 eggs
  • 1 tbsp milk or cream
  • 1 tsp butter
  • 2 hash browns
  • 1 handful baby spinach
  • 1 tomato, cut into wedges
  • 1/2 avocado, sliced
  • Squeeze of lemon
  • Salt and pepper

Method

  1. 1Cook the hash browns first in the oven, air fryer or pan until crisp and golden, then keep warm.
  2. 2Mix the soy sauce and honey together to make a simple glaze.
  3. 3Heat the oil in a pan over medium-high heat and cook the salmon for 2–3 minutes each side. Spoon the glaze over in the last minute and let it caramelise — watch it closely, as the sugar catches quickly.
  4. 4Beat the eggs with the milk, salt and pepper. Melt the butter in a clean pan over low heat and stir gently until the eggs are just set. Take them off the heat while they still look slightly soft; they keep cooking in the pan.
  5. 5Toss the spinach, tomato and avocado with a squeeze of lemon, salt and pepper.
  6. 6Plate the salad, scrambled eggs, hash brown and salmon. Scatter the chilli, spring onion and herbs over the salmon and serve straight away.