If you like leeks and also salmon, this recipe is for you. It is pretty straightforward to make. In place of the fresh salmon, I chose to use smoked salmon pieces. The flavour was great…
Creamy Leek & Salmon Soup
Author: Rachael Bryant / Meatified
Prep time 5 mins Cook time 25 mins Total time30 mins
Serves: 4 large servings
- 2 tbsp. avocado oil
- 2 leeks, washed, trimmed and sliced into crescents
- 3 cloves garlic, minced
- 6 cups seafood OR chicken broth
- 2 tsp dried thyme leaves
- 1 lb. salmon, in bite size pieces (thawed frozen salmon works really well here) OR smoked pieces
- 1¾ cup coconut milk
- Salt & pepper to taste (omit pepper for AIP)
- Heat the avocado oil in a large saucepan or Dutch oven at a low-medium heat.
- Add the chopped leeks and garlic and cook until slightly softened.
- Pour in the stock and add the thyme. Simmer for about 15 minutes and season to taste with salt and pepper.
- Add the salmon and the coconut milk to the pan. Bring back up to a gentle simmer and cook until the fish is opaque and tender.
Nutrition for 1 serving – Calories 241, Carbs 33 g., Fat 12.8 g., Protein 29.1 g
I first had eggs Madeleine in a small restaurant on Hazelton Lane in Toronto back in the early 2000s. Needless to say I fell in love with the smoked salmon version of Benedict. Finally got up my nerve to try it since we always have smoked salmon in the fridge. Thanks to Tyler Florence of Food Network for his version, which I modified to include the salmon!
Hollandaise Sauce (Tyler Florence)
The sauce is the trickiest part. Have all of the sauce ingredients ready, put your muffins in the toaster BUT don’t start them. Have a pan ready to make your poached eggs!
4 egg yolks
1 tablespoon freshly squeezed lemon juice OR sour orange juice if you can get it
1/2 cup unsalted butter, melted (1 stick)
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
EGGS BENEDICT/EGGS MADELEINE
4slices Canadian bacon* OR smoked salmon
2English muffins, split
2 teaspoons white vinegar
Salt and pepper, to taste
Hollandaise sauce, recipe above
Fresh chopped parsley, for garnish
*Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.
Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.
To assemble: Lay a slice of Canadian bacon OR smoked salmon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon Hollandaise sauce over the eggs. Garnish with chopped parsley. Yield: 4 servings
Great served with fresh cooked asparagus spears!