Dairy Free Salmon Benedict with Lemon Herb Sauce
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Learn more →Ingredients
2 servings
For the salmon
- 2 salmon fillets (about 5 oz each), skin removed
- 3 cups water
- ½ lemon, sliced into rounds
- ½ tsp salt
For the poached eggs
- 4 large pasteurized eggs
- 4 cups water
- ½ tsp salt
For the base
- 4 cassava flour tortillas or cassava-based rounds
- 1 tbsp olive oil
For the lemon herb sauce
- 3 pasteurized egg yolks
- 3 tbsp fresh lemon juice
- ½ cup unsalted butter, cut into tablespoon-sized pieces
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tbsp fresh chives, finely chopped
- 1 tbsp fresh flat-leaf parsley, finely chopped
- ¼ tsp salt
- ¼ tsp ground black pepper
For serving
- 2 cups fresh baby spinach
- lemon wedges (optional)
- fresh chives, finely chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Arrange the cassava flour tortillas or rounds on a baking sheet, brush both sides lightly with olive oil, and bake for 8–10 minutes, flipping once halfway through, until firm and lightly golden at the edges. Remove and set aside.
- 2
Combine 3 cups water, the lemon rounds, and 1/2 tsp salt in a large skillet and bring to a gentle simmer over medium heat. Slide the salmon fillets into the simmering liquid and poach for 8–10 minutes, until the flesh is opaque throughout and flakes easily when pressed with a fork, and an instant-read thermometer inserted into the thickest part reads 145°F (63°C). Transfer the salmon to a plate and tent loosely with foil to keep warm. Discard the poaching liquid.
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