Salmon, poached egg, asparagus and seaweed These delicate salmon fillets are served with tender, farm-fresh asparagus over quinoa with a poached free-range egg. A light sprinkling of Cornish seaweed
Preheat the oven to 180C/gas mark four and boil a kettle. Dissolve the half stock cube in a jug with 400ml boiling water. Rinse the quinoa and place in a saucepan with the stock and simmer for 15 minutes. Add the spinach to the pan for the last two minutes of cooking. Thinly slice half of the lemon and cut the slices in half. Trim the asparagus.
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