Golden-crisp on top and just barely cooked in the center, this pan seared salmon is easy to make. Perfect to top with poached eggs.
- 2 salmon fillets, season with salt and black pepper
- olive oil
- 20g butter
- Fresh or dried thyme
- 2 eggs
- 1 tbsp apple cider vinegar
- Heat olive oil in a non-stick frying pan over medium heat until hot and shimmering, place the salmon fillets skin down. Cook without moving until golden, about 2-4 minutes depending on the size of your fillets.
- Carefully flip the fillets. Turn the heat down to low, add butter and thyme, cook until done to your liking. Spoon the butter to the fillets while cooking.
- While cooking the fillets, bring a pot of water to boil, then add the vinegar.
- Meanwhile, crack an egg into a small cup.
- With a spoon, stir the boiling water in a large, circular motion.
- When the water is swirling, add the eggs. The swirling water will help the egg white wrap around itself as it cooks.
- Cook for about 2-1/2 to 3 minutes. Use a slotted spoon to remove the egg.
- Transfer the salmon fillets to a plate, then place the poached egg on top. Season with sweet paprika, salt and drizzle with olive oil.