crispy skin salmon with poached egg and asparagus

I haven't got much to write this week other than you need get this dish in your belly! Stat! It is so simple, quick and super tasty. The oozey egg over the salmon and asparagus is near perfect.

The one thing that I cannot stress enough about this dish is: DO NOT OVERCOOK YOUR FISH! You may think that it is raw on the inside but if you purchase good quality fish then it is ok to be a little undercooked and it really does make your salmon experience more enjoyable.

1 salmon fillet, skin on
1/2 bunch of asparagus
1 free range egg
1 lemon
A few sprigs of parsley
1 tablespoon of white vinegar
Dash of olive oil
S&P

Finely chop your parsley, zest your lemon and mix together in a small bowl with a pinch of salt and pepper. Set aside.
Bring one pot of water to the boil and blanch your asparagus until just tender. Run the asparagus spears under cold water to stop the cooking process, drain and lay on your serving plate.

Bring another pot of water to the boil for your egg. Once boiling, turn the water down so that it is a gentle simmer and add your white vinegar.
Whilst your water is coming to a simmer heat the olive oil in a frying pan on a high heat. Lay your salmon fillet in to the hot oil, skin side down. Cook for a few minutes until your skin is golden and crispy but not burnt.

Now whilst the salmon skin is crisping in the pan crack your egg on to a small plate. Create a swirl in your simmering water and gently slide the egg from the plate in to the water. Cook for around 2-3 minutes for a nice oozing yolk.

Whilst your egg is poaching, turn down the heat of your fry pan to a medium/low heat and flip your fish and cook for another few minutes until the centre is heated and slightly opaque. Remember, do not overcook your salmon. Remove from the pan and place straight on to your asparagus spears.

Remove the egg from the water with a slotted spoon and place on paper towel to remove any excess water. Lay the egg on top of the salmon and sprinkle your parsley and lemon rind mix all over your dish. Serve with a slice of lemon for an extra bit of freshness.