The salmon absorbs all the flavours of its zesty marinade. The result is a light, healthy and tasty lunch - with a suprise creaminess from the poached hen's egg.


  • For the salmon marinade

  • 150g Maldon sea salt

  • 30g caster sugar

  • 2 lemon zest and juice

  • 2 orange zest and juice

  • 10g coriander seeds (crushed)

  • 1 salmon fillet (filleted, skinned and pin boned)

  • Olive oil, to fry

  • 50g fresh broad beans, cooked in a knob of butter and a drizzle of olive oil

  • For the mustard dressing

  • 10g grain mustard

  • 10g Dijon mustard

  • 20ml champagne vinegar

  • 100ml extra virgin olive oil

  • Salt and pepper, to season

  • 5g chopped chives

  • Few drops of lemon juice

  • To serve

  • 1 hen’s egg (poached)

  • Salad leaves (mizuna, rocket and mustard)


  • 1.

    Place the salmon fillet into a tray and completely cover with the marinade. Leave for 8 hours then rinse under cold water. Cut into 3” x 2” pieces, then pan fry in a little olive oil. Whisk together the 2 mustards and add the vinegar. Then slowly incorporate the olive oil, season, and add the chopped chives and lemon juice.

  • 2.

    To serve, place the broad beans and morel mushrooms on a plate, place the salmon on top, then the poached egg on top of that, drizzle the mustard dressing over the top. Toss the salad leaves in the mustard dressing then serve to the side of the salmon.

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