Low Carb Salmon Benedict
Elevate your brunch game with this Low Carb Salmon Benedict, a luxurious and health-conscious twist on the classic dish. Perfectly seared salmon fillets take center stage, complemented by a vibrant bed of sautéed spinach and silky poached eggs. To tie it all together, a luscious homemade hollandaise sauce made with rich butter, fresh lemon juice, and a hint of cayenne pepper adds a gourmet touch. This recipe is gluten-free, keto-friendly, and packed with protein, making it ideal for those embracing a low-carb lifestyle. Ready in just 35 minutes, it's an indulgent yet wholesome meal that's perfect for leisurely mornings or elegant weekend entertaining. Serve it hot and enjoy restaurant-worthy flavor straight from your kitchen!
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Recipe Information
Ingredients
- 4 ounces Salmon fillets
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 cups Fresh spinach
- 4 Eggs
- 1 tablespoon White vinegar
- 0.5 cup Butter
- 3 Egg yolks
- 1 tablespoon Lemon juice
- 0.25 teaspoon Cayenne pepper
Instructions
Season salmon fillets with salt and black pepper.
Heat olive oil in a non-stick skillet over medium heat. Add salmon and cook for about 4 minutes on each side, until the salmon is cooked through and flakes easily. Remove from the skillet and set aside.
In the same skillet, add fresh spinach and sauté briefly until wilted. Remove from heat and keep warm.
Fill a shallow saucepan with water and bring to a gentle simmer. Stir in the white vinegar.
Crack each egg into a separate small bowl. Gently slide each egg into the simmering water and poach for about 3-4 minutes until whites are set but yolks are still runny. Use a slotted spoon to remove and drain on paper towels.
In a small saucepan, melt the butter over low heat until bubbling but not browned.
Meanwhile, whisk the egg yolks and lemon juice together in a blender or heatproof mixing bowl until well blended and light about 1 minute.
Very slowly, drip the melted butter into the egg yolks while continuously whisking to create a thick, creamy hollandaise sauce. Season with cayenne pepper and adjust seasoning with additional salt or lemon juice as desired.
To assemble, place a portion of sautéed spinach on the plate. Top with a salmon fillet, followed by a poached egg, and generously spoon hollandaise sauce over the top.
Repeat for the remaining portions and serve immediately.
Nutrition Facts
Calories |
1645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.5 g | 194% | |
| Saturated Fat | 66.1 g | 330% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 1606 mg | 535% | |
| Sodium | 2213 mg | 96% | |
| Total Carbohydrate | 7.5 g | 3% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.1 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 268 mg | 21% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 409 mg | 9% | |
*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.
