Alaska Salmon Burger Benedict

Prepare Alaska Salmon Burgers according to package directions; keep warm.

While burgers are cooking, prepare Hollandaise sauce mix according to package directions, adding the tarragon during the last minute of cooking time. Cover and keep warm. Poach eggs in acidified water (1 teaspoon white vinegar to 1 quart simmering water) until whites are cooked and yolks are still runny, about 3 to 4 minutes. Drain and keep warm.

For each serving, place a muffin half on a serving plate. Top with the salmon burger, a squeeze of lemon juice (on the burger), a poached egg and 1/4 cup Hollandaise sauce. Garnish with fresh herbs, if desired.


Cook’s Tip: Grilled hash brown patties, toasted crumpets or rolls may be substituted for English muffins.


Nutrients per serving: 409 calories, 16g total fat, 2.5g saturated fat, 35% calories from fat, 252mg cholesterol, 34g protein, 31g carbohydrate, 1g fiber, 1055mg sodium, 29mg calcium and 1300mg omega-3 fatty acids.