07/15

The Whole 30: Seared Salmon Benedict

Last month on The View, I had the pleasure of meeting Dallas and Melissa Hartwig, creators of“The Whole 30” Program. It’s a month-long clean eating program to reset your metabolism and get you on the road to optimal health. For one month, it completely strips away “hormone-unbalancing, gut-disrupting, inflammatory food groups,” considered to be grains, sugar, dairy, alcohol, and legumes.

Recently, I put “The Whole 30” cookbook on my “must-have” cookbooks to give you some serious inspiration in the kitchen. Let’s just say I’ve been feeling a little inspired this week because I decided to whip up one of their delicious recipes! I’m absolutely loving this cookbook because every single recipe is completely clean and tastes amazing! There were so many options to choose from but I decided to try out the Seared Salmon Benedict for a fun family brunch. I’m OB-sessed!

Seared Salmon Benedict

Serves: 2

Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 Minutes       

Ingredients:

• 2 salmon fillets (5 ounces each), skin removed
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons cooking fat (or shortening)
• 2 large eggs, poached
• ½ hollandaise (optional)
• 1 pinch cayenne pepper

Directions:

• Preheat the oven to 350
• Season both sides of the salmon evenly with the salt and pepper. In a large oven-safe skillet, heat the cooking fat over medium-high heat, swirling to coat the bottom of the pan. When the fat is hot, add the salmon fillets skinned-side down. Sear the salmon until you see the edges start to pull away from the pan. 3 to 4 minutes. Slide a metal spatula under each filet and turn. (If they are ready, they will come off with little effort, so don’t rush this step! If the fillets are don’t readily release, allow another minute before turning them over.)
• Transfer the pan to the oven and bake for 5-7 minutes (I love to add lemon!), until white “curd” protein starts to show on the sides of the salmon. Check often, as thinner salmon will cook faster. Transfer the cooked salmon to a plate
• Place the poached eggs over the salmon fillets and top with a dash of cayenne pepper and black pepper.