Moink in the Wild: Wild Sockeye Salmon Benedict

We were happy to partner with Erica Batterman at Bowl Obsessed for this delicious and easy Wild Sockeye Salmon Benedict recipe!

Wild Sockeye Salmon Benedict

(Makes 4 Patties)

Ingredients

  • 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 

Instructions

  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

Ingredients

  • 2 eggs 
  • Pot of almost boiled water
  • Tbsp Apple Cider Vinegar (or any vinegar) 

Instructions

  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.

We can’t wait to see what sorts of recipes you make with your Moink Box! Be sure to tag us @moinkbox or #GetMoinked so we can see your yummy creations. Enjoy!

 


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