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Honey Chipotle Salmon Benedict with Avocado Hollandaise

Who says a Benedict has to be served on an English muffin? Try sourdough bread or even an Mexican inspired benedict using a tostada as the base. Avocado hollandaise can also be elevated by adding your favourite fresh herb, like dill, coriander, or parsley. If you like things spicy add a bit of ground chili/cayenne during the blending process.
Serves: 2
Ingredients
Preparation

Ingredients

  • 1 package Sea Cuisine Honey Chipotle Salmon
  • 1 ripe avocado
  • 1 tbsp lemon juice
  • 2 tbsp vinegar
  • 1 tsp butter
  • 4 eggs
  • 2 English muffins, halved and toasted
  • 1 cup spinach
  • ½ cup warm water
  • Smoked paprika (optional)
  1. Cook Honey Chipotle Salmon as per package directions.
  2. Create avocado hollandaise by peeling avocado and placing in a blender with approx. ½ cup warm water and lemon juice. Add water in stages as you may not need all. Blend and season to taste. Avocado hollandaise should be smooth and resemble the viscosity of traditional hollandaise sauce.
  3. Bring a medium size pot of water to boil, add vinegar and reduce to a simmer.
  4. Crack eggs and release them into the water. Remove from water once desired doneness is achieved.
  5. Sauté spinach with a touch of butter and place on top of toasted English muffins.
  6. Slice cooked Honey Chipotle Salmon fillets in half and place on top of English muffins, followed by poached eggs and avocado hollandaise.
  7. Garnish with smoked paprika (optional)

Honey Chipotle Salmon