Grilled Salmon Benny Recipe

Preparation

1. 1

   Prepare the Salmon

   Preheat the grill to medium-high heat. Season the Sapphire salmon fillets with olive oil, salt, and black pepper. Grill the salmon for about 5-6 minutes on each side or until cooked through and flaky. Remove from the grill and let rest.

2. 2

   Sauté the Spinach and Tomatoes

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the organic baby spinach and cherry tomatoes. Sauté for 3-4 minutes until the spinach is wilted and the tomatoes are soft. Season with salt and pepper.

3. 3

   Poach the Eggs

   In a saucepan, bring water to a gentle simmer. Crack the cage-free eggs into small cups. Gently slide the eggs into the simmering water and cook for 3-4 minutes for soft poached eggs. Remove with a slotted spoon and set aside.

4. 4

   Fry the Capers

   In a small pan, heat the remaining tablespoon of olive oil over medium heat. Add the capers and fry for about 2-3 minutes until crispy. Remove and drain on a paper towel.

5. 5

   Make the Citrus Hollandaise

   In a heatproof bowl, whisk together the egg yolks, lemon juice, and orange juice. Place over a pot of simmering water (double boiler) and whisk continuously. Slowly add melted butter until the sauce thickens. Season with salt and cayenne pepper.

6. 6

   Assemble the Dish

   On a plate, place a portion of sautéed spinach and tomatoes. Top with the grilled salmon fillet, followed by the poached eggs. Sprinkle with fried capers and drizzle with citrus hollandaise sauce.