Salmon Cakes Egg Benedict With Lemon Hollandaise Crispy Capers Recipes

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SMOKED SALMON BENEDICT



Smoked Salmon Benedict image

Provided by Ree Drummond : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 16

3 large egg yolks
1 lemon, zested and juiced
1 cup (2 sticks) salted butter, melted and hot
1/2 teaspoon kosher salt
Pinch of freshly ground black pepper
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
2 teaspoons minced fresh dill
1 bunch asparagus, trimmed
6 tablespoons salted butter, melted
Kosher salt and freshly ground black pepper
4 thick slices sourdough bread
1 tablespoon white vinegar
4 large eggs
8 ounces smoked salmon
Chopped chives, for serving

Steps:

  • Preheat a grill pan over medium heat. Bring a large pot of water to a simmer.
  • For the herby hollandaise: Add the egg yolks and lemon zest and juice to a blender and blend for about 10 seconds. With the blender running, slowly drizzle in the melted butter. Season with the salt and pepper. Transfer to a serving vessel and stir in the chives, parsley and dill.
  • For the bread and asparagus: Toss the asparagus with 2 tablespoons of the melted butter and season with a pinch of salt and pepper. Place on half of the grill pan and cook until charred, about 3 minutes. Brush the bread with the remaining melted butter and place on the other side of the grill pan. Grill the bread until nice grill marks form, about 1 minute per side. Set aside.
  • For the eggs: To poach the eggs, begin by adding the vinegar to the large pot of simmering water. Gently crack the eggs into the water and leave them alone for 2 to 2 1/2 minutes. Remove the eggs with a slotted spoon and set aside on a paper lined plate so that any water is soaked up.
  • To assemble, place a piece of bread on each of 4 plates and add a few slices of smoked salmon. Top with an egg, followed by some of the herby hollandaise. Serve with the grilled asparagus on the side and garnish with chives.

EGGS BENEDICT WITH SALMON



Eggs Benedict with Salmon image

Smoked salmon and rye bread add a new twist to the traditional eggs Benedict. Sauce can be set aside at room temp for up to one hour. When ready to serve, reheat gently in double boiler.

Provided by dakota kelly

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Sandwich Recipes

Time 1h

Yield 8

Number Of Ingredients 13

¾ cup plain low-fat yogurt
2 teaspoons lemon juice
3 egg yolks
½ teaspoon prepared Dijon-style mustard
¼ teaspoon salt
¼ teaspoon white sugar
1 pinch ground black pepper
1 dash hot pepper sauce
8 eggs
8 slices rye bread
8 ounces smoked salmon, cut into thin slices
1 tablespoon chopped fresh parsley, for garnish
1 teaspoon capers, for garnish

Steps:

  • To make the sauce: In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper and hot sauce. Cook over simmering water while stirring constantly, for 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon.
  • In a large stock pot heat 2 quarts of salted water to a boil. Carefully break the eggs one at a time into the boiling water. When all the eggs have been added, reduce the heat to medium. When the eggs float to the top, remove them with a slotted spoon and let drain briefly.
  • To assemble final dish: Toast bread slices and place on warm plates. Top each piece of toast with a slice of smoked salmon and a hot poached egg. Drizzle with yogurt sauce; garnish with parsley and capers.

Nutrition Facts : Calories 223.2 calories, Carbohydrate 18.1 g, Cholesterol 270.7 mg, Fat 9.3 g, Fiber 1.9 g, Protein 16.4 g, SaturatedFat 2.8 g, Sodium 617.3 mg, Sugar 3.4 g

SALMON CAKES EGGS BENEDICT



Salmon Cakes Eggs Benedict image

Canned salmon is the perfect base for a crispy cake that takes eggs Benedict to the next level. It's deliciously easy, especially when paired with a fast hollandaise sauce made in the blender.

Provided by Carla Hall

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 16

One 15-ounce can salmon
2 tablespoons grated onion
3 tablespoons mayonnaise
2 tablespoons plain breadcrumbs
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
Vegetable oil for frying
4 tablespoons unsalted butter
3 large egg yolks
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Pinch cayenne pepper
Kosher salt
6 large eggs
Minced fresh chives, for garnish
1 lemon, sliced into 6 thin wedges, for garnish

Steps:

  • For the salmon cakes: Drain the salmon, place it in a large bowl and flake the flesh with a fork, picking out and removing any large bones and pieces of skin. You should have about 2 cups. Add the onion, mayonnaise, breadcrumbs and mustard. Gently fold until well mixed, then season to taste with salt and pepper. Shape into six 1-inch-thick patties, each about 2 1/2 inches in diameter.
  • Heat a thin layer of oil in a large nonstick skillet over medium-high heat. Add the patties and cook, turning once, until browned, about 2 minutes per side. Cover and cook until heated through, about 2 minutes longer. Keep hot.
  • For the hollandaise sauce: Microwave the butter in a small microwave-safe bowl until melted and very hot, at least 30 to 40 seconds. In a blender or in the cup of an immersion blender, combine the egg yolks, lemon juice and mustard. Blend until the yolks are smooth and whipped.
  • With the blender running, slowly pour in the hot butter. Season the sauce with the cayenne and salt to taste. Keep warm until ready to use.
  • For assembly: Pour 2 inches of water into a large skillet and bring to a simmer over medium heat. Crack each egg into a small cup or bowl and gently tip it into the simmering water. Cook for 2 minutes, then turn off the heat and let the eggs sit in the hot water until the whites are set and the yolks just begin to firm, about 3 minutes longer. Remove each egg with a slotted spoon and allow to drain in the spoon over a paper towel to remove any excess water.
  • Place a hot salmon cake in the center of a plate, then top with a poached egg. Pour a generous tablespoon or two of warm hollandaise sauce over the egg, then sprinkle with the fresh chives and garnish each plate with a lemon wedge. Repeat with the remaining salmon cakes. Serve immediately.

SALMON CAKES EGGS BENEDICT



Salmon Cakes Eggs Benedict image

Canned salmon is the perfect base for a crispy cake that takes eggs Benedict to the next level. It's deliciously easy, especially when paired with a fast hollandaise sauce made in the blender.

Provided by Carla Hall

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 16

One 15-ounce can salmon
2 tablespoons grated onion
3 tablespoons mayonnaise
2 tablespoons plain breadcrumbs
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
4 tablespoons unsalted butter
3 large egg yolks
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Pinch cayenne pepper
Kosher salt
6 large eggs
Minced fresh chives, for garnish
1 lemon, sliced into 6 thin wedges, for garnish

Steps:

  • For the salmon cakes: Drain the salmon, place it in a large bowl and flake the flesh with a fork. You should have about 2 cups. Add the onion, mayonnaise, breadcrumbs and mustard. Gently fold until well mixed, then season to taste with salt and pepper. Shape into six 1-inch-thick patties, each about 2 1/2 inches in diameter.
  • Heat a thin layer of oil in a large nonstick skillet over medium-high heat. Add the patties and cook, turning once, until browned, about 2 minutes per side. Cover and cook until heated through, about 2 minutes longer. Keep hot.
  • For the hollandaise sauce: Microwave the butter in a small microwave-safe bowl until melted and very hot, at least 30 to 40 seconds. In a blender or in the cup of an immersion blender, combine the egg yolks, lemon juice and mustard. Blend until the yolks are smooth and whipped.
  • With the blender running, slowly pour in the hot butter. Season the sauce with the cayenne and salt to taste. Keep warm until ready to use.
  • For assembly: Pour 2 inches of water into a large skillet and bring to a simmer over medium heat. Crack each egg into a small cup or bowl and gently tip it into the simmering water. Cook for 2 minutes, then turn off the heat and let the eggs sit in the hot water until the whites are set and the yolks just begin to firm, about 8 minutes. Remove each egg with a slotted spoon and allow to drain in the spoon over a paper towel to remove any excess water.
  • Place a hot salmon cake in the center of a plate, then top with a poached egg. Pour a generous tablespoon or two of warm hollandaise sauce over the egg, then sprinkle with the fresh chives and garnish each plate with a lemon wedge. Repeat with the remaining salmon cakes. Serve immediately.

EASY SALMON CAKES



Easy Salmon Cakes image

Salmon cakes...made from canned or leftover salmon. VERY quick and easy!

Provided by Oliva

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 20m

Yield 4

Number Of Ingredients 9

2 cups fresh bread crumbs
2 eggs, beaten
¼ cup fresh parsley, chopped
¼ cup chopped green onions
2 teaspoons minced fresh dill weed
1 teaspoon fresh lemon juice
¼ teaspoon ground black pepper
1 (14.75 ounce) can salmon, drained
2 tablespoons butter

Steps:

  • In a large mixing bowl, place 1 1/2 cups bread crumbs. Set aside remaining 1/2 cup. Add eggs, parsley, green onions, dill weed, lemon juice and black pepper. Mix well.
  • Add salmon and mix with hands, breaking up salmon into small pieces. Form into 8 patties; each about 1/2 inch thick.
  • Place remaining 1/2 cup bread crumbs on a plate and dip both sides of the salmon cakes into crumbs.
  • In a large skillet, melt butter. Fry salmon cakes over medium heat for about 3 minutes or until golden brown and crisp. Turn, adding more butter if necessary, and fry about 3 minutes on other side.

Nutrition Facts : Calories 475.5 calories, Carbohydrate 40 g, Cholesterol 153.7 mg, Fat 18.7 g, Fiber 2.8 g, Protein 34.8 g, SaturatedFat 6.7 g, Sodium 846.2 mg, Sugar 3.8 g

SALMON CAKES - CANADIAN LIVING



Salmon Cakes - Canadian Living image

These are by far, the very best salmon cakes I've ever had. The cakes I had as a kid were a mixture of salmon, egg and breadcrumbs. Too bad my mother didn't have this recipe. I may have been more willing to eat them. I prefer to use Sockeye for its wonderful pink colour. Note: When draining the salmon, remove the skin, but not the soft bones. Mash them into the salmon to increase the calcium levels. NOTE: (Apr 3/2010) Several chefs have commented that they have difficulty keeping the mixture together. After some research I've discovered that the type of potatoes used makes a big difference. I also use Russet (baking) potatoes. They are drier then most and I understand have more starch. This would certainly have an effect on the mixture.

Provided by Diana 2

Categories     Lunch/Snacks

Time 35m

Yield 8 patties, 8 serving(s)

Number Of Ingredients 10

1 lb potato, cooked (Russets preferred)
3 green onions, chopped
1/4 cup parsley, chopped
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon lemon zest
1/4 teaspoon black pepper
1/4 teaspoon Tabasco sauce
1 egg, beaten
2 (213 g) cans salmon, drained and flaked

Steps:

  • In large bowl, mash potatoes until smooth; stir in onions, parsley, mustard, salt, lemon zest, pepper and tabasco sauce. Blend in the egg. Fold in salmon. Let cool for 5 minutes.
  • Using your hands, shape into eight 3/4-inch (2 cm) thick patties.
  • In a large nonstick skillet, cook on medium heat using oil or cooking spray. It should take about 5 minutes per side to get to a nice golden brown.

Nutrition Facts : Calories 118.6, Fat 2.6, SaturatedFat 0.5, Cholesterol 54.1, Sodium 217.1, Carbohydrate 10.7, Fiber 1.5, Sugar 0.7, Protein 12.8

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