Salmon Benedict

by on November 27, 2013
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Chad McDonald from The Provence Restaurant located in The Westin Phoenix

Prepare salmon the day before
Buy fresh salmon and remove fillet
Curing mix is four parts salt, one part cracked pepper and three parts sugar
Spread 1/4 cup curing mix in bottom of a dish
Set salmon on bed
Top with curing mix
Let cure in refrigerator for 24 to 36 hours

Prepare Hollandaise sauce. See recipe this website.

Prepare Eggs
Hard boil at 185° for five minutes
Set aside in cool water

Start small pan of boiling water, and preheat skillet
Toast English muffin face down in hot pan with EVOO
Put egg into boiling water to reheat
Set muffin side and sauté spinach in same pan
Top muffin with sautéed spinach
Thinly slice salmon and place on spinach
Create indentation for poached egg
Drain poached egg and place on Salmon
Top with hollandaise sauce
Sprinkle lightly with pepper or paprika

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