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Salmon Benedict
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Friendly URLs: /salmon-benedict
30 minutes
2 servings
Adjust servings
dairy-free
(?)
Has dairy from:
unsalted butter
gluten-free
(?)
Has gluten from:
english muffin
kid friendly
has meat
has pasta
has seafood
(?)
Has seafood from:
smoked salmon
mediterranean
vegan
(?)
Not vegan due to:
egg (large)
egg yolk (large)
unsalted butter
smoked salmon
vegetarian
(?)
Not vegetarian due to:
egg (large)
smoked salmon
pescatarian
paleo
(?)
Not paleo due to:
english muffin
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Fat (total lipid) as 91.7% and Sodium as 95.7% (as a percentage of RDA).
 
You'll likely need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 10.4% of RDA
• Calories: 72.1% of RDA
• Carbs: 20.2% of RDA
• Fat (total lipid): 91.7% of RDA
• Fiber: 13.1% of RDA
• Fructose: 0.3% of RDA
• Protein: 61.9% of RDA
• Sodium: 95.7% of RDA
• Sugar: 4.1% of RDA
• Vitamin A (IU): 136% of RDA
• Vitamin B6: 80.2% of RDA
• Vitamin C: 13.0% of RDA
• Iron: 16.5% of RDA
• Magnesium: 17.4% of RDA
• Manganese: 11.0% of RDA
• Niacin: 114% of RDA
• Potassium: 14.9% of RDA
• Zinc: 20.6% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
55.4
g
Calories
1441
 
Fiber
3.67
g
Iron
3.13
mg
Protein
69.6
g
Sodium
1292
mg
Sugars
1.28
g
Fat (total lipid)
56.1
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
4
whole
+
-
 
cut in half.
 
4
whole
+
-
 
 
4
whole
+
-
 
 
2
tsp
+
-
 
 
1/2
cups
+
-
 
melted (1 stick).
 
1
pinch
+
-
 
 
1
tbsp
+
-
 
chopped, for garnish.
 
4
oz
+
-
 
sliced thinly.
 
1
tbsp
+
-
 
freshly squeezed.
 
1
pinch
+
-
 
 
1
cup
+
-
 
~4 leaves each half.
 
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PREPARATION
PREPARING THE HOLLANDAISE SAUCE
1.
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl, until the mixture is thickened and doubled in volume.
2.
Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl.
3.
Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
4.
Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
5.
Remove from heat, whisk in cayenne and salt.
6.
Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
POACHING THE EGGS
7.
Fill a 10-inch nonstick skillet half full of water.
8.
Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread.
9.
Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs.
10.
Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft.
11.
Remove with a slotted spoon, allowing the egg to drain.
TO SERVE
12.
Toast each english muffin to desired level of crispness.
13.
Lay ~4 spinach leaves onto each toasted piece.
14.
Add a few strips of salmon.
15.
Add one poached egg and drizzle hollandaise sauce over each Benedict.
16.
Garnish with freshly chopped parsley and serve.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1441
Protein 69.6 g
Carbohydrates 55.4 g
Iron 3.13 mg
Fiber 3.67 g
Calcium 104 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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