Salmon Benedict Recipe

Directions for Preparing Salmon Benedict

1. 1

   Grill the Baguette

   Preheat your grill or grill pan. Slice the baguette into thick slices and grill until golden brown on both sides. Set aside.

2. 2

   Cook the Salmon

   Season the Verlasso salmon fillets with salt and black pepper. Grill or pan-sear them over medium heat for about 4-5 minutes on each side, or until cooked through. Remove from heat and let rest.

3. 3

   Sauté the Spinach and Mushrooms

   In a pan, heat a tablespoon of butter over medium heat. Add wild mushrooms and sauté for 3-4 minutes until tender. Add spinach and cook until wilted. Season with salt and pepper.

4. 4

   Make the Hollandaise Sauce

   In a heatproof bowl, whisk together egg yolks, lemon juice, and a pinch of salt. Place the bowl over a pot of simmering water, whisking constantly. Slowly drizzle in melted butter until the sauce is thickened and creamy. Season with salt and black pepper to taste.

5. 5

   Poach the Eggs

   Bring a pot of water to a gentle simmer. Add a dash of vinegar. Crack each egg into a small bowl, then gently slide it into the water. Poach for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels.

6. 6

   Assemble the Dish

   On each grilled baguette slice, layer the sautéed spinach and mushrooms, followed by the grilled salmon. Top with a poached egg and drizzle with lemon-scented hollandaise. Finish with a dollop of tomato jam and garnish with fresh parsley.