Dairy-Free Salmon Benedict
Indulge in the refined flavors of Dairy-Free Salmon Benedict, a delicious twist on the classic breakfast favorite. Featuring perfectly poached eggs, tender baked salmon, and a silky dairy-free hollandaise sauce made with avocado oil and lemon juice, this recipe is a game-changer for anyone avoiding dairy. Served atop lightly toasted English muffins and garnished with a touch of paprika and fresh dill, this dish offers elegance without the dairy. Ready in just 35 minutes, it's an ideal choice for brunch or a special breakfast. If you're searching for a dairy-free, gluten-free option, simply swap the muffins for a gluten-free alternative to make it even more inclusive. This exquisite dish is proof that simple ingredients can create extraordinary results!
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Recipe Information
Ingredients
- 2 whole English muffins
- 2 slices Fresh salmon fillets
- 4 whole Large eggs
- 1 tablespoon Apple cider vinegar
- 0.5 cup Avocado oil
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Paprika
- 2 tablespoons Fresh dill (optional)
Instructions
1. Preheat your oven to 350°F (175°C). On a baking sheet, place the salmon fillets and season with a pinch of salt and pepper. Bake in the oven for about 12-15 minutes until the salmon is cooked through and flakes easily with a fork.
2. While the salmon is baking, split and lightly toast the English muffins. Set them aside.
3. To prepare the dairy-free hollandaise sauce, combine lemon juice, Dijon mustard, and a pinch of salt in a blender. With the blender running on low, slowly drizzle in the avocado oil until the mixture thickens and emulsifies. Adjust the seasoning with additional salt and pepper to taste. Set aside.
4. Bring a medium saucepan of water to a gentle simmer and add the apple cider vinegar. Crack the eggs one at a time into a small bowl, and gently slide each egg into the simmering water. Poach the eggs for about 3 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
5. To assemble the Dairy-Free Salmon Benedict, place a toasted English muffin half on each serving plate. Top with a piece of baked salmon, followed by a poached egg. Spoon a generous amount of the hollandaise sauce over the top and sprinkle with paprika for color.
6. Garnish with fresh dill if desired, and serve immediately.
Nutrition Facts
Calories |
2240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.2 g | 205% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 932 mg | 311% | |
| Sodium | 2449 mg | 106% | |
| Total Carbohydrate | 93.0 g | 34% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 12.9 g | ||
| Protein | 108.3 g | 217% | |
| Vitamin D | 32.5 mcg | 162% | |
| Calcium | 201 mg | 15% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1327 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
