Columbia River Salmon Lox Benedict Recipe

Preheat oven to 425°F (220°C). If potatoes are whole, halve or quarter them so pieces are roughly 1–1.25 inches.

Toss potatoes with olive oil, melted butter, garlic powder, smoked paprika, thyme, salt, and pepper until evenly coated.

Spread potatoes in a single layer on a rimmed baking sheet. Roast 20–25 minutes, stirring once halfway, until golden and crisp. Keep warm in a low oven (200°F/95°C) while finishing other components.

In a large skillet over medium heat melt 1 tablespoon butter. Add spinach in batches, tossing until just wilted, 1–2 minutes per batch. Add lemon juice and 1/4 tsp salt, toss to combine. Remove and keep warm.

In the same skillet briefly warm ham slices 20–30 seconds per side until just heated through and slightly caramelized at the edges. Keep warm.

Split English muffins and lightly butter the cut sides. Toast in a skillet or under a broiler until golden, about 2–3 minutes. Keep toasted muffins warm.

Arrange smoked steelhead lox slices on a plate and cover loosely to keep at cool room temperature until assembly (lox is served cold/warm as preferred).

Prepare a double boiler

Bring a saucepan of simmering water to low simmer. Use a heatproof bowl that sits above but does not touch the water.

Whisk egg yolks and lemon juice together in the bowl until slightly thickened.

Place the bowl over the barely simmering water and whisk constantly. Slowly drizzle in the hot melted butter in a thin stream, whisking continuously, until the sauce is thick and emulsified (3–5 minutes).

Remove from heat. Whisk in Dijon mustard, a pinch of cayenne, salt, and 1 tsp hot water if the sauce is too thick to reach a smooth, pourable consistency. Keep warm over a very low heat or in a thermos; do not let it get too hot or it will break.

Fill a wide, shallow saucepan with 6 cups water and bring to a gentle simmer (small bubbles, not rolling). Add 1 tablespoon white vinegar; do not salt the water.

Crack each egg into a small ramekin. Using a spoon, stir the simmering water to create a gentle whirlpool, then gently slip one egg into the center. Poach 3 minutes for a runny yolk or 4 minutes for slightly firmer yolk. Repeat with remaining eggs (or poach two at a time, leaving space).

Use a slotted spoon to lift eggs, drain on paper towel. Lightly season with 1/4 tsp fine salt when plating.

On each toasted English muffin half, layer: 1 warmed ham slice folded, a small handful (about 1 cup) of wilted spinach, and 2 ounces (about 2 slices) of smoked steelhead lox folded or loosely arranged.

Top each muffin-topped stack with a poached egg (one egg per half). Spoon 2–3 tablespoons of warm hollandaise over each egg, letting it drizzle down the sides.

Garnish each portion with a sprinkle of chopped dill and a few capers. Serve immediately with roasted breakfast potatoes and lemon wedges on the side.