Easy Avocado, Egg & Salmon Salad Recipe

25 mins prep + 15 mins cook

servings

Easy salmon, avocado and egg salad with cucumbers, shallots, capers and honey mustard dressing.

Prepare the salmon first. I like my salmon without the skin, so I first remove the skin, then portion the fillet into serving size pieces. Season the salmon on both sides generously with salt. Preheat a large, non-stick frying pan over medium heat and add a drizzle of cooking oil (I prefer avocado oil). Allow the oil to get hot, then place the salmon face down first.
Fry the salmon for 3 to 4 minutes on the first side until the edges are golden. Season the salmon with ground black pepper and a sprinkling of smoked paprika. Using a fish spatula, turn the salmon, season the other side and fry for another 2 minutes.
Add the butter and garlic into the pan, letting the butter melt. Cook for about 1 to 2 minutes, then squeeze in the juice from 1 lemon and add in the fresh dill. Cook for a few more minutes, just until the salmon is cooked to a medium doneness. For thicker cuts of salmon, allow for a few extra minutes before adding the butter and garlic. Remove the salmon from the heat and let it rest in the pan while preparing the rest of the salad.

Next, prepare the poached eggs. Fill a small saucepan with water, add the vinegar, season generously with salt and allow the water to come up to a simmer. Break one egg into a small ramekin, then use a large spoon to swirl the simmering water in one direction. Drop the egg into the swirling water. Reduce the heat to medium and cook the egg for about 2 minutes, until the yolk is still underdone. Use a large, slotted spoon to remove the egg from the water and place it onto a tray lined with paper towels to absorb the excess water. Repeat the process.
Alternative method: fill a large, deep sauté pan with water, add the vinegar and season generously with a few teaspoons of salt. Bring the water up to a simmer, then reduce the heat to a medium. Break each egg individually into a small ramekin, then carefully slip the egg into the simmering water, without stirring. Drop the next eggs into the water one at a time, spacing the eggs and adding them clockwise so you can keep track of the first one for doneness. Cook for 2 to 3 minutes, just until the egg whites are cooked and the yolk is still very soft. Use a large, slotted spoon to remove the egg from the water and place it onto a tray lined with paper towels to absorb the excess water.

Once the salmon is done, remove it from the heat and let it rest for 5 minutes. Prepare the salad: arrange the romaine lettuce or spring mix on a serving plate. Top with sliced cucumber, sliced avocado, sliced shallots, about 10 capers per tray and a sprinkling of fresh dill. Drizzle the salad generously with honey mustard dressing or French vinaigrette dressing.
To each plate, add a serving of salmon and one to two poached eggs. Season the eggs with salt and pepper and add a squeeze of fresh lemon juice over the top before enjoying.