Blackened Salmon Benedict with Fresh Baby Spinach: A Brunch Recipe
Blackened Salmon & Eggs Benedict
This delicious Blackened Salmon/ Eggs Benedict recipe is super easy and yet elegant and impressive. Short cuts such as using packaged seasoning blends and Hollandaise sauce mix, make this recipe quick and painless.
For those that prefer to make everything from scratch, I will include my favorite Hollandaise sauce recipe.
I serve this Blackened Salmon & Eggs Benedict recipe over fresh baby spinach with the English muffins on the side. Add a glass of Champagne and some friends.
Have a fun brunch!
Blackened Salmon & Eggs Benedict Recipe
- 4-5 Pounds Salmon Fillet
- 16 Eggs
- 2 Packages Hollandaise sauce mix, (I like Knorr's)
- Blackening seasonings, such as Paul Prudhomme's Magic
- 12 Cups Fresh baby spinach
- dash Paprika
- Salt and pepper, to taste
- 8 English muffins, with your favorite toppings
- 2 Lemons, cut into wedges
- Fresh parsley, for garnish
Blackened Seafood Magic!
- Coat salmon filets in blackening spices such as Chef Paul Prudhomme's Seafood Magic Seasoning Blends. (My personal favorite!)
- Grill salmon, skin side down until cooked to your temperature preference. Approximately 15 minutes. You could broil the salmon instead of grilling, if you prefer. Place under the broiler at 400 degrees Fahrenheit until cooked to your liking.
- Meanwhile, poach the eggs. (See additional instructions.)
- Make the Hollandaise sauce just before serving. (See additional recipe for home-made Hollandaise sauce.)
- Layer 8 plates with a bed of fresh baby spinach leaves. Top with 2 poached eggs, salmon and hollandaise sauce.
- Sprinkle with paprika, salt and pepper. Garnish with a lemon wedge and/or a sprig of fresh parsley and serve immediately.
- Accompany with toasted English muffins, jam and peach Mimosas! (see additional info.)
Did you like this recipe?
How to Poach an Egg
Using an egg poacher is the easiest way to make perfect poached eggs every time.
- Simply fill the bottom pan with a half inch, or so, of water.
- Dab a tiny bit of butter into each of the egg cups in the top insert.
- When the butter has melted, add an egg to each egg cup. Be careful not to break the yolks.
- Cover and cook for 3, maybe 4 minutes.
- Remove from heat and slide the eggs out of the cups onto a plate. You may need to loosen the egg with a knife to slide it out easily.
- Serve immediately.
Without an egg poacher:
- In a saucepan, bring several inches of water to a hot simmer but not boiling.
- Place one egg into a glass, bring the glass right to the surface of the water and gently pour the egg into the simmering water.
- Turn off the heat and cover.
- Wait 3, maybe 4 minutes.
- Remove egg from water with a slotted spoon.
- Serve immediately.
My Favorite Hollandaise Sauce Recipe
- 8 Egg yolks
- 1 Lemon
- 1 Cup of butter, melted
- In the top insert of a double boiler, whisk together the egg yolks and lemon juice until well blended.
- In the bottom pan of the double boiler, bring about a half inch of water to a simmer.
- Place the top insert, containing the egg mixture, over the water and whisk the egg mixture until just warming a bit but not actually cooking.
- Gradually whisk in the melted butter.
- Continue to whisk and heat until thickening.
- Serve immediately.
Some Super Fun Brunch-mosas!
- Classic Mimosas--3 parts sparkling wine or Champagne and one part orange juice.
- Peach Mimosas--3 parts sparkling wine or Champagne and one part peach nectar such as Kern's.
- Hibiscus--3 parts sparkling wine or Champagne and one part cranberry juice.
- Lilosa--3 parts sparkling wine or Champagne and one part pink grapefruit juice.
- Bloody-osa--3 parts sparkling wine or Champagne and one part tomato juice.
- Beer-mosa--3 parts beer and one part orange juice.
- Red-beer--3 parts beer and one part tomato juice.
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