Blackened Salmon Benedict With Feta Sauce
Blackened Salmon Benedict With Feta Sauce
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.
Servings
2
Ingredients
- 2 tablespoon freshly squeezed lime juice
- 3 ounce feta cheese, crumbled
- 1 tablespoon garlic powder
- 1 tablespoon fresh thyme
- 7 ounce fat free greek yogurt
- 2 salmon fillets
- 1 tablespoon cayenne pepper
- 1 tablespoon paprika
- 2 teaspoon chopped fresh dill
- 1 tablespoon chili powder
- 4 cup 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!