Crispy Skin Salmon with Avo Smash, Fried Egg and Greens.

Mum will Love this Mother’s Day Breakfast in Bed.

Don’t forget to get your FREE RECIPE CARD HERE.

Mums everywhere it’s time to relax, unwind and catch up on some “ZZZ’s” while your beloved children spoil you silly this Weekend. I’ve already tested this recipe out on my mother and she loved it so I hope you will too. It looks fancy but is secretly super simple and can mostly be cooked in the one frying pan. Feel free to casually point out this recipe to your loved ones and hopefully it may inspire them come brekkie time this Mother’s Day. I’ve simplified the recipe for 1 serve but of course your kids could double, triple, quadruple the recipe and more to suit as many servings as required.

Crispy Skin Salmon with Avo Smash, Fried Egg and Greens.
Prep Time 5 mins | Cooking Time 20 mins | Serves 1
  • 200g fresh Salmon Fillet, skin-on
  • 1 tsp sunflower oil
  • pinch of salt
  • 1/2 ripe avocado (about 100g)
  • 2 stems broccolini
  • 1-2 eggs

Fry the Crispy Skin Salmon. Place the salmon fillet skin-side up on a board or plate, brush with the oil and season with salt. Place a frying pan over a low-heat. Immediately place the salmon skin-side down in the pan and let it slowly cook for 10-15 mins. The low flame will slowly dry out the salmon skin and eventually make it nice and crisp. You can lift the salmon from time to time with a spatula to check how crispy the skin is. As you reach the 15-min mark you can start to increase the heat to get it nice and crisp.

Cook the Broccolini. While the salmon crisps up, place the broccolini stems into a small saucepan of boiling salted water and steam for 1-2 mins or until bright green and tender. Leave in the water to keep warm while you finish the salmon and egg.

Fry the Egg. When the salmon is nice and crisp, flip it over and place it at the edge of the pan. This will allow it to cook gently on the other side while you fry the egg. There should be enough residual oil in the pan at this stage so you can go in and crack the egg. Increase the heat to medium and cook until the whites are set and the bottom is nice and crispy.

Assemble the dish. For the Avo Smash, roughly mash the avocado in a bowl then dollop it into the centre of your serving plate. Use a spoon to carefully spread the avocado to form a circle on the plate. Lay the broccolini across the plate and rest the salmon, skin-side up, on top. Sit the fried egg to the side. Season with salt and pepper and serve.


My Tea of Choice – Pacific Tea’s Island Breakfast blend.

All good Breakfasts in Bed should come with a lovingly made cuppa and one of my favourites is the  organic Island Breakfast blend made by my friends at Pacific Tea. This delicious organic blend is flavoured with cocoa, barley malt, chicory and vanilla for a rich and refreshing drinking experience. Mum will love it!

To all the Mums out there. Thank you for everything that you do. Our lives truly wouldn’t be the same without you. Have a very happy Mother’s Day!


Happy Cooking and Keep Smiling,


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3 Comments Add yours

  1. chefkreso says:

    Love how it looks crispy and delicious, must be very flavourful 🙂

    Liked by 1 person

    1. Thanks so much for your lovely comment Mate! I love how easy it is to recreate this dish at home. I guess what makes it great is that you really allow the salmon flavour to shine by cooking it in this way.

      Liked by 1 person

      1. chefkreso says:

        I will certainly try it out, thanks for the encouragement 😊

        Liked by 1 person

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