4
1 rating

Blackened Salmon Benedict with Feta Sauce

By

This most unique version of eggs benedict combines several bold ingredients, so bold that one would imagine a cacophony of mismatched characters competing for the limelight. To the contrary, however, the recipe accomplishes a remarkable symphony of flavors - from the salty feta and tangy dill to the rich egg yolk, and the spicy blackened salmon. Towering above a toasted english muffin, it's hard to believe this dish didn't come straight from the neighborhood's trendiest brunch spot. 

 

Ingredients

  • 2 Tablespoons freshly squeezed lime juice
  • 3 Ounces feta cheese, crumbled
  • 1 Tablespoon garlic powder
  • 1 Tablespoon fresh thyme
  • 7 Ounces fat free Greek yogurt
  • 2 salmon fillets
  • 1 Tablespoon cayenne pepper
  • 1 Tablespoon paprika
  • 2 Teaspoons chopped fresh dill
  • 1 Tablespoon chili powder
  • 4 Cups baby kale
  • 4 English muffins, toasted
  • 4 egg, poached
  • 1 Pinch of salt
  • 1 Pinch of ground pepper
  • 1 Tablespoon salted butter
  • 1 Tablespoon olive oil

Directions

For the feta sauce: in a large bowl, combine greek yogurt, feta, lemon juice and dill. Mix well.

Forthe seasoning: in a small bowl, mix garlic powder, paprika, cayenne, thyme, salt and pepper. Coat both sides of  each salmon fillet.

In a medium skillet, melt butter until it's sizzling. Cook salmon fillets 4-8 minutes on each side, or until blackened. Remove from heat and let set on cutting board. Slice each fillet in half. 

Add olive oil to the skillet and sautee baby kale until wilted. 

Place English muffin on serving dish and top evenly wth kale, followed by halved salmon fillet. Carefully place poached egg over the salmon and top with a generous spoonful of feta sauce. Repeat for each serving and enjoy!