Salmon Benedict Recipe

Prep potatoes

Peel (optional) and dice potatoes into 1/2-inch cubes. Rinse in cold water until water runs clear to remove excess starch, then pat dry thoroughly with a clean towel or paper towels.

Heat a large skillet over medium-high heat and add 2 tbsp vegetable oil. When oil shimmers, add diced potatoes in a single layer. Cook, undisturbed, for 4-5 minutes to develop a crust, then stir. Add diced onion if using. Continue to cook, stirring occasionally, for another 8-10 minutes until golden and tender.

Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir in chopped parsley if desired. Transfer to a warm plate and keep warm while you finish the rest of the dish.

Melt 6 tbsp butter in a small saucepan over low heat until foaming and fully melted; keep warm but not sizzling.

In a heatproof bowl (or the top of a double boiler), whisk together 2 egg yolks, 1 tbsp lemon juice, 1 tsp Dijon mustard, a pinch of cayenne, and 1 tsp warm water until slightly thickened.

Place the bowl over (not touching) simmering water and whisk constantly. Very slowly drizzle in the warm melted butter in a thin stream while whisking, until the sauce thickens and emulsifies (about 3-5 minutes). If it becomes too thick, add a few drops of warm water to loosen. Season with 1 tsp salt and adjust lemon or cayenne to taste. Keep warm in a thermos or bowl set over warm (not hot) water.

Season the salmon fillet on both sides with a pinch of salt, 1/4 tsp black pepper and 1/4 tsp smoked paprika (optional).

Heat 1 tbsp olive oil in a nonstick or stainless-steel skillet over medium-high heat. When the oil is hot, place salmon flesh-side down. Sear for 2-3 minutes until a golden crust forms, then flip and cook 1-2 minutes more for medium (cook longer for well done). Remove salmon from pan and keep warm. Cut into two portions if needed to top both muffins.

Halve the English muffins and toast them (in a toaster or in the skillet with 1 tbsp butter) until golden. Butter the toasted halves lightly if desired.

In the same skillet used for salmon, reduce heat to medium-low and add 1 tbsp butter. Add fresh baby spinach (2 cups) and sauté for 1-2 minutes until wilted. Season lightly with a pinch of salt and a grind of black pepper. Remove and divide spinach between the two muffin halves. Slice the tomato into two thick slices and place one slice on top of the spinach on each muffin half.

Place a seared piece of salmon on top of the tomato on each muffin half.

Fill a medium saucepan with 3 inches of water and bring to a gentle simmer (not a rolling boil). Add a splash of white vinegar (optional, helps eggs hold their shape).

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon and slip one egg in at a time. Poach 3-4 minutes for a runny yolk or 5 minutes for firmer yolk. Use a slotted spoon to remove eggs and briefly blot on a towel to remove excess water.

Place one poached egg on top of each salmon-topped muffin half.

Spoon 2-3 tablespoons of warm hollandaise sauce over each poached egg, letting it drape over the egg and salmon.

Garnish with a small sprinkle of paprika or chopped fresh parsley if desired. Serve each Salmon Benedict with the warm fried potatoes on the side.