The Squeeze Collective

Honey glazed salmon benedict

Name: Honey glazed salmon benedict
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 fillets of salmon; 2 free range eggs; 2 English Muffins; 25g knob of butter; Handful of curly kale or Rainbow chard; 1 tbsp cider vinegar; Pinch of sea salt flakes; 200g butter; 2 or 3 egg yolks; ½ tsp Dijon Mustard; 1 clove of garlic finely grated; 1 tbsp lemon juice; Pinch of sea salt; 1 tbsp chopped herbs – dill, chive and parsley; 75g Rowse Light & Mild Honey; 50ml Spiced Rum [optional]

10 mins to prep
15 mins to cook
Serves 2

This recipe uses:Light & Mild HoneyWhere to buy

About

This twist on a classic eggs benedict has a light sweetness that’s complemented by a velvety, rich, herby Hollandaise sauce. The Rowse honey works wonderfully with seafood cookery and glazing this wild salmon brings out all its inherent delicate flavour.

Recipe by:James Strawbridge

Ingredients

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For the Hollandaise sauce

1
Whisk egg yolks in a food processor with mustard and garlic until smooth.
2
Then gradually pour in hot melted butter a little at a time, whilst whisking or continuing to mix in a food processor.
3
Season with salt and stir in the lemon juice.
4
Finish with freshly chopped herbs and keep warm to one side, whilst you cook your salmon.

For the dish

1
Melt some butter in a non-stick frying pan and place your salmon into it skin-side down as soon as it is bubbling and golden. Cook for 4-5 mins until the skin is crispy and then turn over for a further 3-4 mins
2
Make your honey glaze for the fish with Rowse Light & Mild and some spiced rum. Reduce in a small pan on a high heat for 2-3 mins and then start brushing onto the salmon as it cooks. Do this little and often and it will glaze the fish with a sweet silky layer and keep it moist whilst cooking. The honey adds a lovely sweet flavour to the pan fried salmon fillet. Finish the glazed fish with a good pinch of sea salt flakes.
3
Poach a couple of eggs in boiling water with a spoonful of vinegar for 2-3 mins until cooked but ideally still with a runny yolk.
4
Roughly chop your kale or chard and wilt in a saucepan with an inch of boiling water for 1-2 mins. Then drain and season with salt and pepper.
5
Build your brunch by toasting your muffins, adding a bunch of wilted greens and the honey glazed salmon fillet. Then a poached egg and generous drizzle of herby hollandaise sauce.