Salmon Benedict Recipe

Cook polenta

Bring 4 cups water and 1 tsp salt to a boil in a medium saucepan. Gradually whisk in 1 cup coarse cornmeal. Reduce heat to low and simmer, stirring frequently, until thick and tender, about 20-25 minutes (polenta will pull away slightly from the sides).

Finish polenta

Remove from heat and stir in 3 tbsp grated Parmesan and 2 tbsp butter until melted and smooth. Taste and adjust salt. Spread the polenta into an oiled shallow pan (about 9x9 inch) to a 3/4-inch thickness. Smooth top and cool to set at room temperature, about 20-30 minutes (or refrigerate 15 minutes to speed up).

Grill polenta

When set, cut polenta into 4 rounds or squares. Brush both sides lightly with 1 tbsp olive oil. Heat a skillet or grill pan over medium-high heat and grill polenta pieces until golden and crisp, about 2-3 minutes per side. Keep warm in a low oven (200°F / 95°C) while finishing other components.

Preheat broiler to high and position rack 6 inches from the heat. Pat a 10 oz salmon fillet dry. Brush with 1 tsp olive oil and 1 tbsp lemon juice, then season with 1 tsp salt and 1 tsp freshly ground black pepper.

Place salmon on a foil-lined baking sheet and broil until just cooked through and slightly charred on top, 6-8 minutes depending on thickness (salmon should flake easily and reach about 125–130°F/52–54°C for medium-rare to medium). Remove and let rest 2 minutes. Flake into large pieces for plating.

Combine 1 diced medium tomato, 2 tbsp finely diced red onion, 2 tbsp chopped cilantro, 1 tsp minced jalapeño (optional), 1 tbsp lime juice, 1 tsp salt and 1/4 tsp black pepper in a small bowl. Taste and adjust seasoning. Let sit 10 minutes for flavors to meld.

Heat 1 tsp olive oil in a skillet over medium heat. Add 3 cups baby spinach and 1/4 tsp salt. Sauté just until wilted, 1-2 minutes. Remove from heat and keep warm.

Set up

Prepare a double boiler: bring 1-2 inches of water to a simmer in a saucepan (water should not touch the bowl). Place a heatproof bowl over the saucepan and reduce heat to low-simmer.

Whisk 3 egg yolks and 1 tbsp lemon juice in the bowl until slightly thickened. Place the bowl over the simmering water and whisk constantly. Slowly drizzle in the 6 tbsp hot melted butter in a thin, steady stream while whisking, until the sauce is thick and emulsified (about 5-7 minutes). If sauce becomes too thick, whisk in a teaspoon or two warm water to loosen. Season with 1/2 tsp salt and 1/8 tsp cayenne or a few drops hot sauce. Keep warm (off direct heat) until ready to serve.

Bring a wide shallow pot of water to gentle simmer (not a rolling boil). Add 1 tbsp white vinegar and 1/4 tsp salt. Stir water to create a gentle whirlpool and gently slip in 4 large eggs one at a time. Poach eggs to desired doneness: about 3 minutes for soft runny yolks, 3.5-4 minutes for slightly firmer. Remove with a slotted spoon and drain on paper towel.

To assemble each serving: place one grilled Parmesan polenta round on the plate. Top with a small mound of sautéed spinach. Flake or place a portion of broiled salmon over the spinach. Place a poached egg on top of the salmon. Spoon 2-3 tablespoons hollandaise over the egg and drizzle any remaining on the salmon. Add 1-2 tablespoons salsa fresca to the side or spoon lightly over the salmon (avoid drowning the hollandaise). Garnish with chopped chives or parsley.

Serve immediately while warm. Season with additional salt and pepper to taste.