For the Salmon Cakes
- 2 6 oz cans wild-caught salmon in water
- 2 large eggs
- 1/4 cup arrowroot powder
- 2 tablespoons coconut flour
- 2 serrano peppers, finely diced
- 1/2 cup finely diced red onion
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 2 large garlic cloves, minced
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
For the Hollandaise
- 2 egg yolks
- 1 tablespoon lemon juice
- dash of salt
- dash of pepper
- 1/2 cup melted ghee or butter
For the Poached Eggs
- 4 eggs
- splash of vinegar
- Sliced green onions, for garnish
- Chopped fresh chives, for garnish
- Heat 3 tablespoons of olive oil in a cast iron skillet over medium heat. Combine all salmon cake ingredients (salmon through lemon juice) in a medium bowl. Drop about 1/3 cup of salmon mixture into the skillet. Want perfectly round patties? I used the rings of a wide-mouth mason jar as a form in the skillet. Pan-fry at medium heat for 5-6 minutes on each side.
- Make the poached eggs. Crack eggs into individual shallow cups, like ramekins. Add a splash of vinegar to the pot of simmering water (this helps keep the egg whites together). Using the handle end of a spatula or spoon, stir the water to create a gentle whirlpool. Carefully slip the eggs in, one at a time. Don’t add too many eggs at once, though – I usually cook 3 eggs at a time. Let cook for 6-7 minutes, then remove from the water using a slotted spoon.
- Once the salmon cakes and poached eggs are done, move on to the hollandaise. It’s best to make hollandaise just before serving. If needed, gently melt the ghee on the stovetop or by microwaving for a few seconds at a time. Add the egg yolks, lemon juice, salt, and pepper to a blender. Turn the blender on low for about 20 seconds, then slowly start to drizzle in the ghee. If you’ve ever made homemade mayo, this is very similar. It should take full minutes to drizzle in the ghee – set a timer if you have to! Gradually, the mixture should emulsify and thicken. If it’s too thick for your liking, just drizzle in more ghee.
- To assemble the meal, place 2-3 salmon cakes on each plate. Top with 2 poached eggs and a hearty drizzle of hollandaise. Garnish with chopped chives and sliced green onions. Diced red pepper also makes a great garnish and adds a pop of color. Serve with spring greens and fresh avocado if desired.
- Serving Size: 2-3 salmon cakes
Keywords: Salmon Cake Eggs Benedict