Flaked Salmon & Curried Eggs
- 1 Salmon Fillet
- Salt & Freshly Ground Pepper
- 2 tablespoons Olive Oil
- 8-10 Cherry Tomatoes (halved)
- 6 Chestnut Mushrooms (quartered)
- 200g Baby Spinach
- ½ teaspoon Turmeric
- ½ teaspoon Curry Powder
- 4 Eggs (beaten)
- Pre-heat the oven to 220C (200C fan-assisted).
- Place the salmon into some foil and season, then fold up the edges of the foil to form a parcel around the salmon.
- Add the salmon parcel to a baking tray with some water underneath and then place into the oven and cook for 12 minutes.
- Next add the olive oil to a large frying pan on a medium-high heat and add the tomatoes & mushrooms with some seasoning.
- After a few minutes add the baby spinach and continue to cook until wilted.
- Sprinkle the turmeric and curry powder over the vegetables then add the beaten eggs and mix well.
- Remove the salmon from the oven and carefully flake it apart.
- Add the contents of the frying pan onto warm plates and sprinkle over the flaked salmon with some extra ground pepper.
Recipe by Food & Fitness Always at https://foodandfitnessalways.com/flaked-salmon-curried-eggs-4349/
3.5.3208