Ah pesto.... the smell of fresh basil...it takes me back to the time we lived…
SALMON BENEDICT WITH AVOCADO PESTO
Yesterday I made an amazing batch of avocado pesto for my Pesto Spaghetti with Shrimp recipe and thought, how can I use the leftover sauce? In the past, I have made a lovely eggs benedict with an avocado hollandaise but never with an avocado pesto hollandaise. Usually with my benedicts, I love to add some sort of seafood component. I had a few pieces of wild caught sockeye salmon that I needed to use up so I thought why not? Salmon Benedict with Avocado Pesto Hollandaise!
Now I’m going to share a picture with you below from a year ago. In this picture you will find sweet potato salmon cakes with a poached egg, avocado hollandaise and a sprinkle of Old Bay. I remember how vibrant the sauce was and how tasty the flavor combinations were. Fortunately, in my opinion, my photography has come a far way but I always like to look back and see how I composed dishes for social media. There was a time that I thought this looked good and I love the fact that I did. Hopefully in another year, I learn to improve upon pictures that I’m taking today.
Speaking of composing pictures, I also have to share how my method at this time. I’ve decided to stop using artificial lighting and hold off on buying a Lowel light until we get deeper into the fall season. After watching a few tutorials, I’ve learned how to use the natural light that comes through my front door. Now picture a small table in front of a door with food placed on top and my camera on a tripod in front. Normal right? Add into that equation two hungry dogs, a two year old that doesn’t understand what he can and cannot touch and an almost five year old that wants to chase everyone. I have a very short window to take my pictures and have to be strategic about it.
An additional obstacle is that I have to walk through three rooms from my kitchen to get to that door. It’s quite comical actually and I wouldn’t change a thing (except maybe for some help cleaning up the disaster of a kitchen I leave behind). Any food blogger out there that takes pictures in your kitchen, please share how you do it. Maybe this is something I’m meant to learn in the next year as well. Either way, I am absolutely loving this wonderful opportunity that I have and I appreciate it every day. I’m surrounded by love and food- what more can I ask for?
I hope you enjoy my Salmon Benedict with Avocado Pesto! I think I’ll make this again next weekend, double the recipe and invite the neighbors over. Have a wonderful week ya’ll!
- 2 tablespoons ghee
- 2- 8oz wild caught sockeye salmon filets
- ½ teaspoon salt
- ¼ teaspoon pepper
- POACHED EGGS
- 2 large eggs
- 2 teaspoons white vinegar
- 2 egg yolks
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ¾ cup melted ghee
- ½ cup avocado pesto sauce (recipe in notes secion)
- In a food processor, add egg yolks, lemon juice and salt and pulse until combined. With motor running, slowly add warm (not hot) melted ghee until slightly thickened. Add avocado pesto sauce and pulse a few times until well combined. Serve immediately or keep on low setting in small saucepan.
- Turn oven broiler on.
- Fill a small sauce pan with five cups of water and heat water over high heat.
- While waiting for water to boil, melt ghee in oven-safe saute pan over medium-high heat until it starts to bubble. Season both sides of salmon with salt and pepper and add to pan, searing for 3-4 minutes. Flip over and cook for an additional two minutes. Transfer to oven and broil for 1-2 additional minutes until the tops of the salmon are browned. Turn off oven and move salmon to bottom rack to keep warm.
- Once water has come to a boil, add vinegar. Crack eggs into small individual bowls. Using a spoon, stir water in clockwise motion with one hand, add eggs to center of the water while still stirring water to keep egg together. Stir for 1-2 minutes. After 3-4 minutes, remove eggs with slotted spoon as place on a paper towel lined plate.
- Remove salmon from oven and put on small plate. Top with poached egg and spoon over avocado pesto sauce. Serve immediately. Garnish with chopped parsley and serve greens or fresh fruit.
2 small ripe avocados
2 cloves garlic
¼ cup pine nuts or walnuts
1 cup fresh basil leaves
Juice of 1 lemon
3 tablespoon olive oil
Salt & pepper to taste
Prepare avocado pesto sauce. In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped.
With the motor still running, add olive oil in a slow stream until emulsified and creamy.