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Wild Sockeye Salmon Benedict


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5 min
10 min
Wild Sockeye Salmon Benedict

Delicious and easy Wild Sockeye Salmon Benedict 


  • 1 pound ground Sockeye Salmon 

  • 1/4 cup quinoa flakes (or cooked quinoa)

  • 2 tbsp diced red onion

  • 1 tbsp garbanzo flour

  • 1 tbsp diced jalapeno 

  • 1 tbsp rough chopped organic cilantro

  • 1 tbsp Coconut Aminos

  • 1-2 tsp fresh lemon juice

  • 1/2 tsp garlic powder

  • 1 farm fresh egg

  • Pink salt & pepper to taste 


  1. Pat salmon dry with paper towels and add to a bowl. 

  2. Mash ground salmon with a fork and mix all remaining wet ingredients in the bowl; combine

  3. Form 4 patties 

  4. Heat 2 Tbl. of coconut oil, or high heat oil of choice, in a cast iron skillet

  5. Cook the patties 3 minutes on each side; set aside to rest

  6. Let rest for 3 minutes and serve with Strawberry Avocado Salsa, and greens. 

Poached Eggs


  • 2 eggs 

  • Pot of almost boiled water

  • Tbsp Apple Cider Vinegar (or any vinegar) 


  1. Heat water in a pot to almost boiling

  2. Add a splash of Apple Cider Vinegar to the water and stir making a whirlpool. 

  3. Carefully crack one of the eggs into the spinning whirlpool, and let the egg cook about 2-3 minutes.

  4. Carefully remove poached egg from the water with a ladle; repeat method with other egg.

Note: I chose not to add Hollandaise Sauce, as the yolk from the poached egg give plenty of sauce-like flavor and goodness 

Serve with spinach strawberry salad.


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