Salmon Benedict
Salmon Benedict. For Easter week we’re loving this salmon recipe. It’s made using our favorite Secret Island Salmon which is not only delicious, but so healthy for you too! This dish is full of fresh springtime flavors. We’ve added lots of fresh herbs and a zesty avocado sauce. The salmon is sitting on a bed of roasted asparagus and topped with the herby avocado sauce and soft boiled eggs. Because what’s Easter without eggs?!! We topped it off with a lemony hollandaise to give it that extra zing.
We love using Secret Island in our salmon dishes. It’s perfectly portioned, always delicious and sustainable. If you love salmon as much as we do you have to give Secret Island a try. You can have it delivered right to your doorstep and receive an extra 10% off using code DANIELASDISH10!
As promised we have been sharing lots of perfect springtime easter dishes this week. And here is the perfect salmon if you’re thinking seafood on easter. It can a perfect breakfast, brunch, or even dinner. It’s packed with all the colors and flavors of springtime. And eggs on easter…well that's kind of just a must.
The salmon is seared until perfectly golden and crisp on the outside. Sitting on top of roasted asparagus. And topped with an avocado sauce, lots of lemony hollandaise, herbs, and of course jammy eggs. The jammy egg yolks are perfect to run the salmon through. Soak up all that yolk and hollandaise then add a nice bit of asparagus and avocado. It’s such a good combination of spring flavors.
And now easter is only 3 days away…are you guys ready?! Our menu is finally official. And I am so excited to celebrate with lots of good food, good cocktails, and good company. Cheers !!
Ingredients
3 (6 ounce) secret island salmon filets
5 tablespoons olive oil; divided
1 bunch asparagus
1 avocado
zest and juice of 1 lemon
salt and pepper
4 soft boiled eggs
2 cups arugula
1/4 cup basil
For the Hollandaise
1 egg yolk
1/2 teaspoon water
1 1/2 teaspoon lemon juice
pinch of salt
1/4 cup clarified butter; melted
Directions
Rub the salmon filets with 2 tablespoons of olive oil. Heat a large skillet, add the salmon filets. Sear for about 3 - 4 minutes on each side.
On a baking sheet lined with parchment paper, add the asparagus. Drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper. Transfer to a 400 degree oven and roast for about 15 minutes.
In a small bowl, mash the avocado. Add the remaining tablespoon of olive oil, lemon juice, and lemon zest. Season with salt and pepper.
Make the hollandaise. In a tall container, add the egg yolk, salt, lemon juice, and water. Using an emersion blender, blend for 30 seconds. Slowly add the clarified butter while blending. Continue to blend until sauce has thickened.
Serve the salmon over the asparagus, topped with the avocado sauce, soft boiled eggs, arugula, and basil. Drizzle with the hollandaise.
