Miso Salmon Eggs Benedict + Whipped Avocado Hollandaise & Chili Oil
Part of me really wishes I was back in New Orleans having brunch at Brennan's right now...
But the other part of me is completely content with my own little version of brunch at home.
It may be pushing it to say that this eggs benedict is as amazing as the one at Brennan's, but it's pretty dang close.
Although, you can't really compare the two... If you haven't figured out yet, we're being a little untraditional this Sunday.
As you read in my
, I went on a little excursion to Whole Foods a couple of weeks ago, and along with tamarind, I also picked up some white miso paste; something else I've been eager to try out, lately.
Once I got home with my huge tub of miso paste, I realized I had no idea what to make with it. Obviously, certain types of Asian food goes hand-in-hand with it, but I didn't want to just make miso ramen or soup with it. That's when this little idea popped in my head.
I've never been a huge fan of salmon and tuna croquets, to say the least, but covered in hollandaise and a runny egg, that's a different story! Come to think of it, if you cover anything with a sauce based on butter, it can't really go wrong.
The only thing that could possibly make hollandaise sauce any better, is if you whip in some avocado, because let's just be honest, avocados will one day cure cancer.. or something. They're just that amazing.
Even if you don't make this into eggs benedict, the 'salmon cakes' are still delicious on its own, but I highly recommend the avocado hollandaise. Just saying.
In my family, we love spicy food, so the addition of the chili oil is a MUST! If you're not a huge fan of spice, though, feel free to leave it out. To me, it just helps balance out all the umami and creaminess going on. The level of heat depends on the individual chili peppers-- sometimes we get really hot ones and other times we get not so hot ones.
Okay, here's brunch. Or lunch... or dinner...
Miso Salmon Eggs Benedict + Avocado Hollandaise & Chili Oil
serves 4
for the Salmon Cakes:
2 salmon filets
1/3 cup white miso paste
2 eggs
1/3 cup breadcrumbs (I like using crushed up crackers/saltines)
1 1/2 tbs. sesame oil
2 tbs. soy sauce
1 tsp. black pepper
1 tbs. dried parsley
1/4 tsp. dried cayenne pepper
vegetable OR canola oil
Pre-heat oven to 375º.
Cover salmon filets skin side down with water in a shallow pot. Add a pinch of salt and bring to a boil. Once boiling, turn to a simmer, cover, and cook for 8 minutes. Let excess water drain on paper towels and remove skin. Shred filets into small pieces, resembling canned tuna or salmon, in a medium sized bowl. Add all other ingredients and combine. The mixture should be firm but not dry. Form into 4 patties and refrigerate for 10 minutes. Heat a frying pan over medium-high heat with enough oil to cover the bottom. Once oil is sizzling, fry patties on both sides until golden brown and no longer resisting the bottom of the pan (about 2 minutes). Carefully move to a greased/lined baking sheet and bake for 10-15 minutes, or until holding up/firm and golden brown in color.
for the Hollandaise:
1 ripe avocado
1 stick butter- melted
4 egg yolks
1/2 tsp. salt
1/2 small lemon- juice
With a mixer, whip the avocado until smooth and fluffy. Hand whisk the yolks and lemon juice together until pale in color in a stainless steel bowl. Place bowl over a pot of shallow simmering water (not enough to touch the bottom of the bowl). Continuing whisking, slowly pour in the butter and whisk until thickened. Pour mixture into the mixer with avocado, add salt, and whip until combined- be careful not to over-mix or the butter will start to separate. Set aside.
for the Chili Oil:
2-3 small red chili peppers- roughly chopped
3 tbs. olive oil
pinch sea salt
Using a mortar and pestle, muddle all ingredients together to infuse oil. Strain, keeping the oil, or use as is. Blending it together and then straining will also result if you do not have a mortar and pestle, but will result in a much higher level of spice.
thinly shaved cucumbers
green onion/chives
toasted sesame seeds
Top each salmon cake with a poached egg, hollandaise, a few drops of chili oil, cucumbers, green onion, and sesame seeds.
