This Smoked Salmon Benedict with Avocado is gluten-free for my celiac friends!

One thing I absolutely LOVE about living in San Francisco, is how seriously people take brunch! San Franciscans have definitely gotten brunch & day drinking down to a science. Some popular restaurants are only open for brunch, 9am-3pm. It’s so popular they are able to shut their doors in the afternoon and probably laugh amongst themselves at all of the patrons nursing their hangovers with bottomless mimosa’s.

The people watching in these line ups are pretty amusing to say the least! If you were to ask some of these people to wait 3 minutes for an uber, 10 minutes for a drip coffee or behind 3 people at Trader Joe’s; forget it! However,  if you ask them to wait in line for over an hour at their favorite local brunch spot, they will do it with pleasure! I’m touched by the commitment and my fiancé & I partake in brunch shenganigans once a week. On the other day, we enjoy a leisurely brunch at home.

AN INDULGENT BRUNCH YOU DON’T HAVE TO FEEL SUPER GUILTY ABOUT!

Today I was super excited to try a new brunch recipe for the blog! Eggs Benedict is without a doubt my favorite brunch item but it’s pretty unhealthy! I wanted to create a lighter recipe that would still satisfy my craving for this high fat dish. I also opted to make a gluten free benny for my celiac friends out there. Whaaat whaaat!

Smoked Salmon is a great source of healthy oils and fats, dietary protein and iron but like everything else, moderation is key. Even though there are many wonderful benefits of eating smoked salmon, it is rather high in sodium, so don’t eat it all day, everyday. Alright?

Removing the english muffin and swapping it with avocado is such an easy way to get rid of unhealthy carbs. I’m trying to eat less bread these days and the struggle is definitely real, but with this dish I didn’t miss it! This Smoked Salmon Benedict with Avocado was all I dreamed of and more. My fiancé is already asking me to make it again next weekend.

WHO SAYS YOU CAN’T ENJOY RESTAURANT QUALITY FOOD AT HOME?

Please note that this recipe only serves 2 people so keep that in mind when buying your ingredients.

Drizzle my Herbed Crème Fraïche Dressing over top of the benny and enjoy!!

Smoked Salmon Benny with Avocado

 

Print

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

This is a great low carb & gluten free alternative to Eggs Benedict! Try this recipe at home this weekend!

Author: Peony

Recipe type: Brunch

Serves: 2

Ingredients

• 5 ounce piece of smoked salmon, divided in two pieces
• half an avocado, sliced lengthwise
• 2 eggs, poached
• 2 tsp white vinegar
• 1 tsp salt
• salt & fresh ground pepper, to taste
• 1 tbsp minced chives to garnish

Instructions

1. Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier.
2. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat.
3. Meanwhile, crack 1 cold large egg into a small dish or bowl.
4. Use the handle of a whisk or spoon to quickly stir the water in one direction until it's all smoothly spinning around.
5. Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan. This 'whirlpool method' only works for 1 or 2 eggs. If you're making a larger batch, do not stir each time you add a new egg.
6. Turn off the heat, cover the pan and leave for 5 minutes. REALLY leave it for 5 minutes. As in don't lift the cover and peak! This will ruin your poached eggs!
7. While eggs are poaching, slice avocado and place 3 flat piece of avocado on a plate.
8. Place a piece of salmon on the avocado.
9. Using a slotted spoon, remove the poached egg from the sauce pan and place on top of the salmon.
10. Top with Herbed Crème Fraïche Dressing and minced chives!
11. Enjoy!
12. Lift it out: Remove the egg with a slotted spoon and serve immediately. Alter
13. Read more at: http://www.foodnetwork.com/recipes/alton-brown/perfect-poached-eggs-recipe.html?oc=linkback

Notes

Please use my Herbed Crème Fraïche Dressing to drizzle over the Smoked Salmon Benny. It will not be close to the same without the sauce!

3.3.3077

The post Smoked Salmon Benedict with Avocado appeared first on The Peony Life.

Bring this to a BBQ or Potluck this summer!

This flavorful cold salad is a perfect option for dinner on a hot summer evening or to pack along with you on a picnic. Its filling enough to stand alone as a main or can be served as a side dish. This is a great salad to bring with you to a potluck or BBQ. It will definitely be stand out among the usual macaroni, bean and potato salads.

I must disclose that I have a love/hate relationship with asparagus. Sometimes I crave it like nobody’s business; other times it makes my stomach cringe. This week I’m riding the asparagus train and love how this low calorie veg adds a nice pop of color to the salad.

Asparagus is largely produced in China, followed by Peru and Mexico. Here in the US, production is mostly concentrated in California, Washington and Michigan.

PRAWNS+ASPARAGUS+ORZO MAKE THIS A HEARTY SALAD

This spring vegetable is mostly made up of water, low in sodium and can be found in a variety of colors; white, green and purple. The stalks vary in thickness; indicative of the age of the plant.  Asparagus is also a great source of dietary fibre, iron, and vitamin K.

To pick the best bunch of asparagus, look at the tips and the bottom the stalk. Ideally, you want the tip to be closed tightly and the bottom to look fresh. If the bottom looks dry and the top is starting to flower, it’s past its prime.

change up your weekday routine with a different salad

Lemony Orzo Salad With Asparagus & Shrimp

 

Print

Prep time

20 mins

Cook time

2 hours 20 mins

Total time

2 hours 40 mins

 

Author: Peony

Recipe type: Salad

Serves: 4

Ingredients

• 1 cup orzo
• 1 bunch asparagus, trimmed and cut into 1 inch pieces. If they are thin asparagus cut into 2 inch pieces.
• 1 lb. shrimp, peeled & deveined
• 3 cloves garlic
• 2 tbsp lemon zest
• 2 tbsp lemon juice, freshly squeezed
• 2 tbsp coconut oil
• 3 green onions(white and light green parts only), chopped
• ¼ cup dill, minced
• ¼ cup basil, minced
• ¼ cup kalamata olives, chopped
• ⅛ cup feta cheese, crumbled
• salt & pepper, to taste

Instructions

1. Bring a large pot of water to a boil over high heat.
2. In a skillet over medium heat, cook the minced garlic+lemon zest+shrimp in 2.5 tbsp of coconut oil, stirring frequently to keep from browning.
3. Season shrimp with kosher salt & freshly ground black pepper.
4. When shrimp are almost cooked through, remove from heat and cool.
5. Once water starts to boil,stir in the orzo and cook for 5 minutes. Add the asparagus pieces and continue cooking until the pasta is al dente, about 4 minutes.
6. Drain into a mesh sieve (orzo will probably fall through a regular strainer) and rinse well in cold water.
7. Transfer well drained orzo & asparagus to large serving bowl.
8. Add the cooked lemon & garlic shrimp.
9. Add the juice of 1 lemon+green onion+olives+minced herbs. Toss together and refrigerate.
10. Ideally, refrigerate the salad for 2 hours to allow the flavors intensify.
11. Serve topped with a sprinkle of feta cheese & kalmata olives.
12. Season with salt & freshly ground pepper

3.3.3077

The post Lemony Orzo Salad With Asparagus & Shrimp appeared first on The Peony Life.