Dairy-Free Salmon Benedict
Elevate your brunch game with this exquisite Dairy-Free Salmon Benedict, a flavorful twist on the classic recipe. Perfect for those avoiding dairy, this dish features tender baked salmon fillets, delicately poached eggs, and a silky, homemade dairy-free hollandaise sauce made with avocado oil, Dijon mustard, and fresh lemon juice. Resting atop lightly toasted English muffins, each bite delivers a harmonious blend of creamy, zesty, and savory flavors, with optional fresh dill adding a fragrant finish. Ready in just 35 minutes, this dairy-free breakfast showstopper is ideal for impressing guests or indulging in a gourmet weekend treat.
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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)
Directions
Step 1
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.
Step 2
2. While the salmon is baking, split and lightly toast the English muffins. Set them aside.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
6. Garnish with fresh dill if desired, and serve immediately.
Nutrition Facts
| Serving size | (859.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2240.0 |
| Total Fat 160.2g | 0% |
| Saturated Fat 28.7g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 932.0mg | 0% |
| Sodium 2449.4mg | 0% |
| Total Carbohydrate 93.0g | 0% |
| Dietary Fiber 8.5g | 0% |
| Total Sugars 12.9g | |
| Protein 108.3g | 0% |
| Vitamin D 1300.0IU | 0% |
| Calcium 200.6mg | 0% |
| Iron 11.6mg | 0% |
| Potassium 1327.0mg | 0% |
Source of Calories