Yeast Free Salmon Benedict with Lemon Herb Sauce

Total time45 min

Prep time20 min

Cook time25 min

Yeast Free Salmon Benedict with Lemon Herb Sauce

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
Siete Grain Free Cassava Flour Tortillas 8 Count 365 Whole Foods Market Grain Free Cassava Flour Tortillas, Gluten Free
Sprouts Farmers Market Grain Free Burrito Tortillas Cassava Flour
Sprouts Farmers Market Grain Free Original Cassava Flour 6" Tortillas, 8 Count
Mikey's Gluten & Grain Free Cassava Flour Burrito Size Tortillas , Gluten Free
See all
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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!