EnnaEel Cooks

May 3rd, 2009

I’d go the whole wide world.

Posted by LA in Breakfast, Brunch, Eggs, Recipes, Salmon, Seafood


I have no idea what to call this. How about Salmon and Spinach Benedict with a Mock Wasabi Hollandaise? I don’t know if it counts as a benedict variation if there’s nothing starchy involved. But we’re going to pretend, since it tasted really awesome anyway.

Mock Wasabi Hollandaise
1/2 c. Kewpie mayonnaise
2/3 t. wasabi powder (or to taste)
2 T. orange juice
1 t. grated orange peel
1 t. fresh lemon juice

  • Whisk mayonnaise, wasabi, orange juice, grated orange peel, and fresh lemon juice in small bowl to blend.
  • Cover and refrigerate until use.

    • Salmon and Spinach Benedict
    6 oz canned salmon
    4 oz baby spinach, coarsely chopped
    2 scallions, minced
    1 t. finely grated peeled fresh ginger
    1/4 t. kosher salt
    1/4 t. black pepper
    1 large egg white
    1 T. soy sauce
    Vegetable oil for brushing skillet
    2 large eggs

  • Break apart salmon, then stir together with spinach, scallions, ginger, salt, and pepper in a large bowl until well combined.
  • Beat together egg white and soy sauce in a small bowl and stir into salmon mixture, then form into 2 patties.
  • Heat a nonstick skillet over moderate heat until hot and lightly brush with oil. Cook patties, carefully turning once, until golden brown and cooked through, 6 to 7 minutes total.
  • While cooking patties, boil water in a pan that is at least 3 inches deep. Reduce to a simmer, and slip eggs carefully into slowly simmering water. Cover and turn off heat. Cook 3 to 5 minutes, depending on firmness desired.
  • Remove eggs from water with a slotted spoon. Allow to drain well.
  • Place egg on salmon patty, and spoon sauce on top. Garnish with cracked pepper.

    • A couple of things.

    First, I realize that not making an honest-to-goodness hollandaise sauce might be considered blasphemy to some, but preparing these recipes has made me all the more aware of what I end up consuming. And the thought of eating a cup of butter in the form of hollandaise kind of made me feel sick.
    Mayonnaise, bearnaise, hollandiase, aioli. They’re all cousins, right? So I made a mayonnaise-based sauce, and it suited the dish perfectly.

    Second, I’d like to point out that this dish, like most of what I cook, was thrown together from the randomness that I could gather together from my kitchen. I wish I could say that I actually plan things ahead. Instead, it was more like me sleeping in, waking up and rummaging through my fridge, and trying to figure out what I could make from salmon and eggs.
    Not very glamorous. But I do wear an apron with pink parakeets on it. So, maybe a skoche glamorous.

    • Listening to:: Spoon - The Book I Write
    • Status:: -100 Energy due to ear infection. (Or Swine Ear as I like to call it.)