When our friends Brent and Carolina come to visit, they often have a few new places in mind they want to try. One of those places was Ruth's Diner up Emigration Canyon
They are famous for their Biscuits & Gravy and their Deep Fried Mac & Cheese. I had Salmon Benedict, and I've been dreaming of it ever since. Poached eggs on a salmon fillet and english muffin, topped with hollandaise sauce, pico and paprika. Tonight I tried to recreate that meal at home. It was delicious.
First I made some pico: 5-6 tomatoes, 1 small onion, 2 jalapenos, 1 bunch cilantro, juice from 1/2 lime, salt. I like mine pretty chunky, but you could dice more if that's what you like.
Next I cooked my salmon. I usually buy salmon with the skins still on, but these babies were on sale. I sprinkle them with a generous amount of salt on both sides. Pre heat your oven to 400. Heat a skillet with olive oil until its almost smoking. I usually get some water on my fingers and flick it at the pan. When the water makes the oil pop like crazy, your pan is ready.
Put the salmon on the pan flesh side down. You should hear it sizzle. Keep it on there for a couple of minutes to let it get a nice browning. Flip them over to the skin side and put the whole pan in the 400 degree oven for 8 minutes. Pull them out and they are ready and delicious.
I made hollendaise sauce using a mix package. I just added milk and butter and followed the directions. It was pretty good. Then I poached my eggs.
How about that beauty! Toasted english muffin, salmon fillet, hollendaise sauce, poached eggs, paprika and a side of pico. I could eat it every day. You really should try it.


