Beet Cured Salmon Benedict with Citrus Hollandaise Recipe

Simple Steps

Beet Cured Salmon

Beet Curing Salt Mix
Prep Time: 15 Mins
Cook Time: 10 Mins

• 1 T – blk pepper corn whole
• 1 T – coriander seed whole
• ½ T – cumin seed whole
• 2 C – Kosher Salt
• 1 C – Sugar
• 1 T – Orange zest
• 1 T – Lemon Zest
• 1 ea – Beet Large, Peeled & grated

Toast pepper corn, cumin, coriander in small sauté pan. Remove from pan and grind in spice grinder or mortar and pestle. In bowl mix salt, sugar, zest, grated beets & spices.

Secret Island Salmon
Prep Time: 10 Mins
Cure Time: 36-48 Hours

• 1# Salmon (Secret Island Salmon pre-portioned into 2 pcs.)
• ¼ C kosher salt

Lay out a 1’ x 1’ piece of plastic wrap.
Put about ¼ C of the curing salt on the plastic wrap and then place the Salmon portion skin side down on the curing mix. Top with another ¼ C of the beet curing salt mix. Wrap tightly with plastic, distributing salt cure evenly around each piece. Keep in the refrigerator for about 36 to 48 hours.

Poached Eggs

Prep Time: <5 Mins
Cook Time: <5 Mins

• 2 poached eggs
• 6 or 8 slices of cured Salmon (see recipe below)
• 4 tbsp Hollandaise (see recipe below)
• 1 ea Toasted English Muffin
• 1 pinch Sea Salt
• 1 pinch fresh dill
• 2 Portions salad of baby greens, citrus segments olive oil & baby tomatoes

Place sliced salmon on toasted muffin and arrange to hold the poached egg. In a small sauce pot with simmering salted water, poach the eggs for about 2.5 minutes. Remove with a slotted spoon and place on top of sliced salmon. Top each egg with 2 Tbsp of hollandaise, pinch of dill & salt before plating with a small citrus salad.

Citrus Hollandaise

Prep Time: <5 Mins
Cook Time: 5-10 Mins

• 4 ea – Egg yolks
• 1 Tbsp – Lemon juice
• ½ # – Butter, whole unsalted
• ½ tsp – Salt
• ¼ tsp – Blk Pepper
• Few dashes – Tabasco

Start melting butter while gathering all other ingredients. Butter should come almost to a boil then shut off. 200F butter is the perfect temperature. Mix egg yolks and lemon juice in a metal bowl over a pot of simmering water (double boiler). Whisk yolk mixture with whisk until slightly pale and frothy. SLOWLY pour butter into the egg mixture while whipping. Keep adding all the butter slowly until completely mixed. Should be velvety and stick to the back of a spoon. After all butter is incorporated, mix in remaining ingredients thoroughly. Keep in a warm place.

^{Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.}

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