Omega-3 Eggs Benedict: Salmon Cakes w/ Caper Hollandaise (Gluten-Free)

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Oooohhh… I love eggs benedict.

The runny yolk and the creamy lemony hollandaise… 

This version is loaded with omega-3’s and gluten-free!

Plus there’s a foolproof recipe for perfect hollandaise that you can make in a blender.

I went a little Southwestern with the flavors.

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The jalapeño is optional, but it really isn’t that spicy since I didn’t use the seeds and I cooked it. Chiles are spicier when they are raw.

Chop up the peppers and onions pretty finely and add them to a pan to sauté until they have softened. Then set them aside to cool.

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For additional flavor, I used the following ingredient-ses. Remember when Teresa from Real Housewives of New Jersey said ingredient-ses?

Here’s a video of the moment in all it’s glory (and also the way she pronounces “cumin”; cringe).

Skip to the 1:00 mark for a quick giggle.

 Back to my ingredient-ses:

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You also need some grated cheese, I used pecorino. As well as some chopped herbs, I used cilantro. And a lime too.

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Ok, so to make the salmon cake mixture, crack an egg into a bowl:

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Whisk the egg and add all the ingredient-ses above, as well as the salmon, mayo and the peppers and onions you sautéed.

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Whisk everything until it’s combined, then add as much cornmeal as you need until the mixture holds its shape when formed into a ball.

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Chill the mixture for an hour.

Once chilled, form into patties, coat with cornmeal and sauté.

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Once the salmon cakes are cooked through, set them aside.

Now, let’s make the hollandaise.

Start by separating an egg, you just need the yolk. To the yolk, add a teaspoon of lemon juice.

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Chop up a teaspoon of capers and add them to the yolk as well.

Add a pinch of cayenne too, if you like.

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Now toss everything into a blender and get it running. While it’s running, stream in half a stick of melted butter until the hollandaise is emulsified.

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Set the hollandaise aside, we’re almost done!

All we need to do is poach the egg, it’s really not that hard.

Just create a whirlpool in a pot of simmering water, drop in an egg that you cracked into a small bowl and let the water do the work. (You can also add a few drops of vinegar, it helps the egg whites coagulate.)

The egg is done once the whites are cooked.

 

omega 3 benedict caper hollaindaise 65 omega 3 benedict caper hollaindaise 67 omega 3 benedict caper hollaindaise 70 omega 3 benedict caper hollaindaise 71 Now assemble everything into a beautiful little package of succulence.

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And now, for the moment you’ve all been waiting for…

Pop. The. Yolk.

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Oh mama.

After taking the last picture, I ate the whole thing standing up on the patio.

No lie.

Make this the next time you want to impress someone.

Or yourself.

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