Double Salmon Eggs Benedict

And just like that, the sunshine has been replaced by rain. We don't seem to have much of a transition season in BC (aka fall), at least not the same as Ontario... Below are pictures from my recent visit to Guelph (to visit CT and the RTC squad) and Toronto (to visit family). Pretty colors, eh?

I was away for 8 days, getting back to Victoria on Monday afternoon. I barely cooked while away and I have been thinking about this recipe idea for a while. So, that was what I made for dinner that night. Breakfast for dinner?! Yes, please!

In other news, the book is coming along nicely - I will post a full update either over the weekend or early next week. I have also been thinking about ideas for sport nutrition workshops that can be available both in person and online. I would love to hear some suggestions from you, either in the comments below or via email...

Double Salmon Eggs Benedict 

Serves 2

Salmon Cakes Ingredients

  • ~300g fresh salmon (skin off)
  • 1 egg, beaten
  • 1/4 cup almond flour
  • Zest of 1/2 lemon
  • 1 tsp cumin
  • Salt and pepper to taste
  • 1 tbsp coconut oil


Eggs Benedict Ingredients

  • 1 avocado
  • 2 stalks green onion, thinly sliced
  • 4 eggs
  • ~100g smoked salmon
  • Juice of 1/2 lemon

Salmon Cakes Instructions

  1. Pulse the salmon in a food processor, just until it is chopped (but not pureed)
  2. Place salmon in a bowl and add egg, almond flour, cumin, lemon zest and salt and pepper
  3. Roll into balls the size of a golf ball and flatten slightly with your fingers. Should make 4-5 cakes
  4. Heat coconut oil in a pan over medium heat
  5. Cook the salmon cakes until lightly browned, 2-3 minutes on each side
  6. Set aside, keeping warm

Eggs Benedict Instructions

  1. Cut avocado lengthwise and discard the pit. Mash and mix with green onions and juice of 1/2 lemon
  2. Poach eggs in a wide saucepan
  3. Top each salmon cake with smashed avocado, smoked salmon and poached egg
  4. Add salt and pepper to taste