Low Sodium Salmon Benedict
Elevate your brunch game with this irresistible Low Sodium Salmon Benedict recipe, a healthier twist on the classic favorite. This dish combines tender, oven-baked salmon infused with the subtle flavor of low sodium chicken broth, perfectly poached eggs, and a light homemade hollandaise made from unsalted butter and fresh lemon juice. Served atop toasted English muffins layered with vibrant spinach leaves, this dish is garnished with fresh dill for a refreshing finish. With a prep time under 20 minutes and simple cooking techniques, this recipe is perfect for those seeking a gourmet yet heart-smart breakfast option. Enjoy a savory and indulgent experience without compromising on flavor or health!
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Recipe Information
Ingredients
- 2 each skinless salmon fillets
- 2 whole English muffins
- 4 each large eggs
- 0.5 cup unsalted butter
- 1 tablespoon fresh lemon juice
- 0.25 teaspoon ground black pepper
- 2 tablespoons white vinegar
- 2 tablespoons fresh dill
- 0.25 cup low sodium chicken broth
- 1 cup fresh spinach
- 0.25 teaspoon fresh cracked black pepper
Instructions
Preheat your oven to 400°F (200°C). Place the salmon fillets on a baking tray lined with parchment paper.
Drizzle the salmon with low sodium chicken broth and sprinkle fresh cracked black pepper over the top.
Bake in the preheated oven for 12-15 minutes or until the salmon flakes easily with a fork.
While the salmon is baking, split and toast the English muffins. Set aside.
In a small pan, melt the unsalted butter over low heat.
In a blender or using an immersion blender, combine the melted butter, lemon juice, and ground pepper. Blend until smooth to create the hollandaise sauce and keep warm.
Fill a medium-sized pot with 3 inches of water and bring to a gentle simmer. Add white vinegar.
Crack the eggs one by one into a small bowl and gently slide them into the simmering water.
Poach the eggs for 3-4 minutes until the whites are set and the yolks remain runny.
Use a slotted spoon to remove the poached eggs and set them on a paper towel to drain.
On each toasted English muffin half, layer a few fresh spinach leaves, a piece of baked salmon, and a poached egg.
Drizzle the hollandaise sauce over the top and garnish with fresh dill.
Serve immediately while warm and enjoy your delicious low sodium salmon benedict!
Nutrition Facts
Calories |
1545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.1 g | 130% | |
| Saturated Fat | 41.2 g | 206% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 994 mg | 331% | |
| Sodium | 1271 mg | 55% | |
| Total Carbohydrate | 93.4 g | 34% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 12.5 g | ||
| Protein | 76.2 g | 152% | |
| Vitamin D | 30.3 mcg | 152% | |
| Calcium | 230 mg | 18% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1143 mg | 24% | |
*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.
