room in my larder

roasted salmon fillet

with greens and boiled eggs. Serves 6.

Here’s something to get you into the mood for a healthier new year. Remember it’s not just about cutting things out but including things into your diet such as fibre and antioxidants. In this recipe it is all about the quality of the ingredients, fresh organic Salmon paired with Old Cotswold Legbar eggs and crisp fresh greens cooked only for a minute to help retain what’s good about them. It makes a great carb free meal in the evening if you have had carbs during the day. Feel even healthier by having a glass of sparkling mineral water with it.

room in my larder

roasted salmon fillet

with greens and boiled eggs. Serves 6.

Here’s something to get you into the mood for a healthier new year. Remember it’s not just about cutting things out but including things into your diet such as fibre and antioxidants. In this recipe it is all about the quality of the ingredients, fresh organic Salmon paired with Old Cotswold Legbar eggs and crisp fresh greens cooked only for a minute to help retain what’s good about them. It makes a great carb free meal in the evening if you have had barbs during the day. Feel even healthier by having a glass of sparkling mineral water with it.

INGREDIENTS

Roasting tray
1 medium size pan
1 mixing bowl
Parchment paper
Iced water bath
Spider or slotted spoon

USEFUL INFO

Pre heat oven to 180oC
Cooking time up to 30 minutes
Preparation time 15 minutes
Course – a healthy lunch or evening meal option for the new year new you…

METHOD

Put a piece of parchment paper on your baking tray and lay the salmon skin side down on that. Season with Maldon sea salt and roast in the oven for about 30 minutes, this can differ depending on the thickness of the salmon.

Whilst the salmon is roasting cook the green vegetables for about 1 minute each, remove and plunge into iced water to stop the cooking process, drain and set aside.

With10 minutes roasting time left on the salmon put the eggs carefully into the vegetable water and boil for 6 minutes. Remove and carefully take the shells off under the cold running tap to stop the heat burning your finger tips.

Wash the spinach and watercress and spin dry or use a paper towel. Toss with the greens and dress with the salad dressing.

Slice the eggs in half revealing what should be a soft and runny glowing orange egg yolk. To assemble simply put the dressed greens in your salad bowl, place 3 egg halves around and using a spoon pull the flecks of salmon away from the skin and drop into the salad.

Serve with a lovely refreshing glass of naturally carbonated spring water.

Happy New Year! .