Sockeye Salmon Eggs Benedict, another option.
I have some friends and family members who don’t eat pork, but that does not mean that Eggs Benedict are off the table. It just means that the meat that goes under the egg needs to be something else. Swapping out the bacon for some freshly smoked Wild Salmon makes this version of Eggs Benedict a little healthier.
The great thing about this dish is that it is hearty enough that it is appropriate for any meal of the day. The creaminess of the eggs and the sauce, pair well with the smokey flakes of wild salmon, and the spinach is a great way to sneak some greens in, while the english muffin provides a vehicle to deliver all of the layers of flavor in one bite.
We’ve have made this recipe accessible because I have simplified the two most intimidating parts so they are not overly complicated. The sauce comes together in a cinch as long as you have a blender and that recipe is below. The smoked salmon does not have to be cold smoked - I am not talking about lox here. You just want the smokey flavor that a good ole smoker provides. I don’t have a smoker, but a friend of mine does. Chances are that if you don’t have one, you might have a friend who does too. I enticed my friend to smoke a fillet for me in exchange for some that would end up on a plate for him too. He brined it and then glazed it with honey and smoked it with apple wood. The rest was up to me, and I have it documented below so that you too can give it a try.
[[ recipeID=recipe-8lh6iifcl, title=Sockeye Salmon Eggs Benedict ]]
AUTHOR PROFILE
Nancy Ingersoll is a recipe developer and food photographer in San Diego, California. Always up for adventure, she learned the art of sauces and soufflés from one of James Beard Award winner Roy’s Yamaguchi’s executive chefs, and her curious spirit has been fed with cooking classes domestically and abroad. Nancy is also known as The Creative Resource and you can find her work on nancyingersoll.com and on instagram as @thecreativeresource.
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