Soy-Free Salmon Benedict
Elevate your brunch game with this Soy-Free Salmon Benedict, a delicious twist on the classic dish that combines tender baked salmon, perfectly poached eggs, and creamy homemade hollandaise sauce—all served atop toasted English muffins. This recipe eliminates soy-based ingredients, focusing on fresh, wholesome components like butter, lemon juice, and chives for a vibrant flavor profile. The salmon is seasoned and oven-baked to flaky perfection, while the hollandaise comes together effortlessly in a blender for a rich, velvety finish. Ideal for two servings, this dish is a great choice for a refined breakfast or brunch gathering. Impress your guests with this elegant, protein-packed meal that's both indulgent and nutritious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 whole English muffins
- 2 pieces Fresh salmon fillets
- 4 whole Large eggs
- 1 tablespoon White vinegar
- 1 cup Unsalted butter
- 1 tablespoon Fresh lemon juice
- 3 whole Large egg yolks
- 0.5 teaspoon Salt
- 0.125 teaspoon Cayenne pepper
- 2 tablespoons Fresh chives
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat the oven to 350°F (175°C).
Brush the salmon fillets with olive oil, then season them with black pepper and a pinch of salt. Place them on a baking sheet lined with parchment paper and put them in the preheated oven. Bake for 12-15 minutes or until they are cooked through and flaky.
While the salmon is baking, cut the English muffins in half and toast them until golden brown.
To make the hollandaise sauce, melt the unsalted butter in a small saucepan over low heat. In a blender, combine the egg yolks, lemon juice, salt, and cayenne pepper. Blend for about 30 seconds until smooth.
With the blender on medium speed, slowly drizzle in the melted butter until fully integrated into the sauce. If the sauce is too thick, add a teaspoon of warm water and blend again.
Keep the hollandaise sauce warm by placing the blender container in a bowl of warm water, stirring occasionally.
In a large saucepan, fill it with 3 inches of water and bring it to a gentle simmer. Add the white vinegar.
Crack the eggs individually into small bowls and carefully slide each one into the simmering water. Poach the eggs for about 3-4 minutes or until the whites are set and the yolks are still runny.
Remove the eggs with a slotted spoon and drain on a paper towel-lined plate.
To assemble the Salmon Benedict, place two halves of the toasted English muffins on each plate.
Top each muffin half with a portion of the baked salmon. Place a poached egg on top of each salmon muffin.
Generously spoon over the hollandaise sauce and garnish with freshly chopped chives.
Serve immediately and enjoy your Soy-Free Salmon Benedict!
Nutrition Facts
Calories |
2376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.6 g | 224% | |
| Saturated Fat | 76.2 g | 381% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1732 mg | 577% | |
| Sodium | 2374 mg | 103% | |
| Total Carbohydrate | 93.5 g | 34% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 12.7 g | ||
| Protein | 117.1 g | 234% | |
| Vitamin D | 33.9 mcg | 169% | |
| Calcium | 289 mg | 22% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1384 mg | 29% | |
*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.
