Pan Roasted Salmon Benedict* Recipe
spinach, two poached eggs, hollandaise sauce, hash browns
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Ingredients
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Salmon & Eggs
Hollandaise Sauce
Hash Browns
Method
Preparing the Hash Browns
- 1
Shred the Potatoes
Peel and shred the russet potatoes using a box grater or food processor. Place the shredded potatoes in a bowl of cold water to remove excess starch, then drain and pat dry with a kitchen towel.
- 2
Cook the Hash Browns
In a large skillet, heat olive oil over medium heat. Add the shredded potatoes, season with salt and pepper, and cook for about 5-7 minutes on each side or until golden brown and crispy. Once done, remove them from the skillet and keep warm.
Cooking the Salmon & Spinach
- 3
Pan-Roast the Salmon
In the same skillet, add a little more olive oil if needed and heat over medium-high heat. Season the salmon fillets with salt and pepper. Place the salmon skin-side down in the skillet and cook for 4-5 minutes, then carefully flip and cook for another 3-4 minutes until cooked through. Remove from the skillet and let rest.
- 4
Sauté the Spinach
In the same skillet, add fresh spinach and sauté for 2-3 minutes until wilted. Remove from heat and set aside.
Making the Hollandaise Sauce
- 5
Prepare the Butter
Melt the unsalted butter in a small saucepan over low heat, then set aside.
- 6
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens and doubles in volume.
- 7
Combine the Ingredients
Gradually whisk in the melted butter until the sauce is smooth and creamy. Add cayenne pepper and adjust seasoning if necessary. Keep warm.
Poaching the Eggs
- 8
- 9
Cook the Eggs
Crack each egg into a small bowl, then gently slide the eggs into the simmering water. Poach for 3-4 minutes until the whites are set but yolks remain soft. Remove with a slotted spoon and drain on paper towels.
Assembling the Dish
- 10
Plate the Components
On a serving plate, layer the crispy hash browns, followed by the sautéed spinach, and then place the pan-roasted salmon on top. Gently place two poached eggs on each salmon fillet.
- 11
Finish with Sauce
Drizzle the warm hollandaise sauce generously over the poached eggs and serve immediately.
