Honey and mustard salmon with poached eggs recipe

Name: Honey and mustard salmon with poached eggs
Yield: Serves 2
Ingredients: 1 tbsp clear honey; 1 tsp mustard (wholegrain, Dijon, French or English); 260g pack boneless salmon fillets; 200g pack fine beans, topped and tailed; 250g pouch microwaveable wholegrain rice with quinoa; 1 tsp white wine vinegar; 2 large eggs; lemon wedges; finely sliced spring onion; sliced red chilli

This modern British dish is great feel-good food, perfect for that healthy, post-gym refuel or for a midweek meal that makes you feel like you’re really looking after yourself. The honey and mustard give a lovely sweet-savoury finish to the salmon. Break open the poached eggs just before serving and dip in.

See method

Serves 2
20 mins to cook
553 calories / serving

Dairy-free
Healthy

Shop your ingredients

Tesco Squeezy Clear Honey 340G
1 tbsp clear honey
£1.19
£3.50/kg
Tesco American Inspired Mustard 310G
1 tsp mustard (wholegrain, Dijon, French or English)
£1.60
£5.16/kg
Tesco Boneless Salmon Fillet 130G
260g pack boneless salmon fillets
£3.00
£23.08/kg
Tesco Fine Beans 200G
200g pack fine beans, topped and tailed
£1.25
£6.25/kg
Tesco Microwave Wholegrain Rice 250G
250g pouch microwaveable wholegrain rice with quinoa
£0.70
£2.80/kg
Tesco White Wine Vinegar 350Ml
1 tsp white wine vinegar
£1.55
£4.43/litre
Tesco Large Free Range Eggs 6 Pack
2 large eggs
£2.10
£0.35/each
Tesco Lemons Each
lemon wedges
£0.37
£0.37/each
Tesco Bunched Spring Onions 100G
finely sliced spring onion
£0.69
£6.90/kg
Tesco Red Chillies 60G
Aldi Price Match
sliced red chilli
£0.51
£8.50/kg

Method

Preheat the oven to gas 5, 190°C, fan 170°C. Mix the honey and mustard with some salt and pepper. Line a baking tray with nonstick baking paper. Place the salmon skin-side down on the tray, spoon over the honey and mustard mix, then bake for 12 mins.
Meanwhile, blanch the beans in boiling water for 1-2 mins until just tender. Drain and season. Cook the wholegrain rice with quinoa to pack instructions.
Bring a large pan of lightly salted water to the boil. Add a splash of vinegar, swirl the water with a spoon, then carefully crack the eggs into the water. Poach for 3 mins, then remove with a slotted spoon. Serve with the salmon, beans and grains, plus lemon wedges to squeeze over, and a scattering of sliced chillies and spring onions, if you like.
A wedge of lemon helps balance the richness of the salmon and is a great pairing with honey and mustard.
Try with Tesco Finest Pinot Grigio Blush – the fruitiness of this delicate rosé will lift the sweetness of the honey.