Soy-Free Salmon Benedict

Elevate your brunch game with this Soy-Free Salmon Benedict, a wholesome and flavorful twist on the classic eggs benedict that's perfectly suited for those avoiding soy. Featuring tender oven-baked salmon fillets, golden toasted English muffins, and perfectly poached eggs, this recipe is topped with a rich, velvety homemade hollandaise sauce infused with fresh lemon juice and a hint of cayenne for a subtle kick. Garnished with fragrant chives, this dish is as visually stunning as it is delicious. Ready in just 50 minutes and packed with fresh, nutrient-rich ingredients, this impressive yet surprisingly simple dish is ideal for a weekend treat or a special breakfast for two. Impress your guests or treat yourself to this restaurant-quality, soy-free brunch delight!

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 2

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

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

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.

Step 3

While the salmon is baking, cut the English muffins in half and toast them until golden brown.

Step 4

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.

Step 5

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.

Step 6

Keep the hollandaise sauce warm by placing the blender container in a bowl of warm water, stirring occasionally.

Step 7

In a large saucepan, fill it with 3 inches of water and bring it to a gentle simmer. Add the white vinegar.

Step 8

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.

Step 9

Remove the eggs with a slotted spoon and drain on a paper towel-lined plate.

Step 10

To assemble the Salmon Benedict, place two halves of the toasted English muffins on each plate.

Step 11

Top each muffin half with a portion of the baked salmon. Place a poached egg on top of each salmon muffin.

Step 12

Generously spoon over the hollandaise sauce and garnish with freshly chopped chives.

Step 13

Serve immediately and enjoy your Soy-Free Salmon Benedict!

Nutrition Facts

Serving size	(909.7g)

Amount per serving	% Daily Value*
Calories	2376.3

Total Fat 174.6g	0%
Saturated Fat 76.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 1732.0mg	0%
Sodium 2373.6mg	0%
Total Carbohydrate 93.5g	0%
Dietary Fiber 8.4g	0%
Total Sugars 12.7g
Protein 117.1g	0%

Vitamin D 1354.0IU	0%
Calcium 289.4mg	0%
Iron 13.0mg	0%
Potassium 1384.1mg	0%

*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.

Source of Calories

Fat: 65.1%

Protein: 19.4%

Carbs: 15.5%