Salmon, egg and spinach open toasted sandwich
https://www.coop.co.uk/recipes/salmon-egg-and-spinach-open-toasted-sandwich
An open toasted sandwich with a seared salmon fillet, sautéed spinach, tomatoes and almonds, on fresh baked toasted bread with a poached egg
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Feeds
1
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Ready in
15 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 43g
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Ingredients
- 1 tsp Co-op olive oil
- 110g Co-op salmon fillet
- 150g Co-op cherry tomatoes
- 50g Co-op baby spinach
- 20g Co-op flaked almonds
- 1 Co-op British medium free range egg
- 1 slice Co-op Irresistible seeded sourdough
- 1 tsp balsamic vinegar (optional)
Method
- Put the oil in a frying pan over a high heat
- Carefully add the salmon skin-side down
- Fry for 5-6 mins, until the skin is crisp and golden
- Turn the heat down to low and cook on each side for a further 2-3 mins
- Once the salmon is cooked, set to one side and turn the heat back up
- Add the tomatoes and spinach to the pan
- Once the spinach is just starting to wilt, stir in the almonds
- Meanwhile, in a separate pan of simmering water, poach the egg for 2-3 mins, or until cooked to your liking
- Toast the sourdough
- Top the toast with the spinach and tomato mix
- Flake over the salmon and top with the poached egg
- Drizzle with balsamic vinegar, if you like
