Salmon Brunch Platter
- Step 1
Preheat oven to 170°C. Line a large baking tray with baking paper, place salmon fillets on the tray at least 1inch apart. Drizzle with oil and season with salt and pepper. Cook in the oven for 10 mins. If you prefer your salmon cooked all the way through, keep in the oven for 2-3 mins longer.
- Step 2
Bring a saucepan of water to the boil and then carefully lower the eggs into the water and reduce to a simmer. Cook for 6 mins for soft boiled eggs, or slightly longer if you don’t like the yolk runny.
- Step 3
Meanwhile, thinly slice the mushrooms and put them in a large fry pan. Add in the butter, garlic and thyme and cook on a high heat stirring occasionally for 7 mins. Set aside in a bowl.
- Step 4
Trim the ends of the green beans and then in the same pan as the mushrooms sauté the green beans for 2 mins in the excess butter. Remove from heat and set aside.
- Step 5
Press the spinach into a microwavable container and microwave for 2 mins until wilted. Keep the lid on until ready to serve.
- Step 6
Slice the sourdough into 1cm thick pieces and lightly toast in a toaster or pan.
- Step 7
Now that everything is cooked, layer it up on a large platter or a range of plates and bowls for everyone to dig in and enjoy!
Recipe courtesy of Shelley Good Eats
2 x 460g Packets of Tassal Salmon (6-8 fillets)
1 Tbsp olive oil
salt and pepper
1 sprig thyme
2 gloves garlic
300g green beans
400g baby spinach
1 loaf sourdough
1 punnet cherry tomatoes, halved
2 hass avocadoes, thinly sliced
1 cup pesto