Jul 13 2026
Restaurants›Proximo›Salmon Cake Benedict Recipe

Salmon Cake Benedict Recipe

Inspired by Proximo
Time45m
Serves2

Crispy salmon cakes served over a sute of medley cherry tomatoes, spinach, garlic and shallots. Topped with two poached eggs, finished with capers and a Dill Dijon hollandaise.

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Ingredients

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Crispy Salmon Cakes

Sautéed Medley

Poached Eggs

Dill Dijon Hollandaise

Garnish

Method

Crispy Salmon Cakes

  1. 1

    Prepare the Salmon Mixture

    In a large bowl, combine canned salmon, breadcrumbs, egg, green onions, dill, lemon juice, salt, and black pepper. Mix until well combined.

  2. 2

    Form the Cakes

    Shape the salmon mixture into small patties, about 2 inches in diameter.

  3. 3

    Cook the Cakes

    In a skillet, heat olive oil over medium heat. Add salmon cakes and cook for about 4-5 minutes on each side until golden brown and crispy. Remove from skillet and set aside.

Sautéed Medley

  1. 4

    Sauté the Vegetables

    In the same skillet, add 2 tablespoons of olive oil over medium heat. Add chopped shallots and minced garlic, cooking until translucent, about 2 minutes.

  2. 5

    Add Spinach and Tomatoes

    Add halved cherry tomatoes and spinach to the skillet. Season with salt and black pepper. Sauté for another 3-4 minutes until the spinach wilts and the tomatoes soften.

Poached Eggs

  1. 6

    Boil Water

    In a saucepan, bring 4 cups of water to a gentle simmer. Add vinegar.

  2. 7

    Poach the Eggs

    Crack eggs into small bowls and gently slide them into the simmering water. Poach for about 3-4 minutes until whites are set and yolks are still runny. Remove with a slotted spoon and set aside.

Dill Dijon Hollandaise

  1. 8

    Melt the Butter

    In a small saucepan, melt butter over low heat. Remove from heat and let cool slightly.

  2. 9

    Whisk the Yolks

    In a medium bowl, whisk together egg yolks, Dijon mustard, chopped dill, lemon juice, salt, and black pepper.

  3. 10

    Combine and Whisk

    Slowly drizzle the melted butter into the yolk mixture while whisking continuously until the sauce thickens and is creamy.

Assembly

  1. 11

    Plate the Dish

    On each plate, place a generous spoonful of the sautéed medley, top with a crispy salmon cake, and finish with a poached egg. Drizzle with Dill Dijon Hollandaise and garnish with capers and fresh dill.

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