Salmon Benedict Recipe

Preparation Steps

1. 1

   Prepare the Pickled Vegetables

   Pickle your choice of vegetables (like cucumbers, carrots, or radishes) by combining equal parts vinegar and water, adding a pinch of salt and sugar, and letting them sit for at least 30 minutes.

2. 2

   Make the Hollandaise Sauce

   In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler). Slowly drizzle in melted butter while whisking continuously until the sauce thickens. Stir in chopped dill and season with salt and pepper.

3. 3

   Poach the Eggs

   Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water one at a time. Poach for about 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon.

4. 4

   Cook the Salmon

   In a skillet over medium heat, season the salmon fillets with salt and pepper. Cook for about 4-5 minutes on each side until cooked through and flaky.

5. 5

   Toast the Ciabatta

   Toast the ciabatta slices in the same skillet until golden brown on both sides.

6. 6

   Assemble the Salmon Benedict

   Place a toasted ciabatta slice on a plate, top with a salmon fillet, followed by a poached egg, and drizzle with lemon dill hollandaise. Serve with pickled vegetables on the side.