Popeye's Power Breakfast - and How to Cook the Perfect Filet of Fish

20/12/2012 12:59 GMT | Updated 18/02/2013 10:12 GMT
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Breakfast is totally manipulated by cereal manufacturers. I'm convinced. I am a breakfast explorer, going to places rarely seen by Kelloggs.

Soup, curry, casserole, greens, beans and definitely eggs. Obviously more savoury than sweet. Now sometimes I do feel like some fruit, and I truly listen to my body from the inside out and it's usually spot on with what it needs to break the fast.

We bought a whole side of salmon on sale - large filet, boned and with the skin on.

I used a lovely large filet in the Salmon & Broccoli Soup and the rest I sliced into four filets and put in an airtight container in the fridge.

It was definitely on the cards for breakfast to cook up those filets ... Here's a secret that I've been asked to share!

It's time to reveal how I cook the perfect salmon filet. The skin is packed full of nutrients and is totally amazing when it's crispy! This technique can be applied to all fish filets.

Heat a non-stick pan on a medium with a little olive oil till just smoking. Turn the heat down a little and gently place the filet in, skin side down. Season the top now with a little sea salt and cracked black pepper. Jiggle the pan a little so the hot oil well covers the skin side. Really jiggle, move those hips.

Observe the side of the filet and when you see that it's cooked half way up, gently turn over onto the seasoned side and jiggle again. Tap the skin to make sure it's crispy. If it's not turn the heat up ever so slightly and put it back on the skin side for another couple of minutes. If it is, leave it and observe the cooking on the side again.

Most importantly, resist all temptation to cover! Not covering means you will have a super crispy outside and an opaque, just cooked inside. And a little kitchen cleaner and love will remove the oily fishy splatters later. Start dancing at this point, you know you want to. You pick the groove ... I'm just a hunk a hunk of burning Love!

While the first side of the salmon is cooking, heat a little olive oil in another pan and sauté some French shallots or a brown onion till soft. Add a stock of frozen spinach. I cooked about 12 of the little portions! Cover and allow defrosting in the pan. When the spinach is all soft and green and glorious, add some freshly ground nutmeg and allow to infuse.

I served the spinach with chilli flakes and crispy fried shallots on top. And the salmon was perfect - crispy on the outside and just breaking apart in the middle. Divine.

When feeling like more protein - like this breakfast needs more protein! - add a fried egg on top of the spinach and let the golden yolky goodness ooze into the spinach. Hold me back ...

This is truly Popeye's Power Plate. And for all you Clark Kent's out there, this breakfast gives you wings!