How to Make Kale Salmon-Cake Benedict

by Stacy Monclus

Supplies

  • English muffin
  • Salmon
  • Bell pepper
  • Celery
  • Corn
  • Green onion
  • Bread crumbs
  • Egg
  • Kale
  • Instructions

    Step 1

    Delicious, healthy and filling breakfast!

    Step 2

    I got frozen salmon filets, defrosted them then baked one. The salmon doesn't have to be the most expensive or fresh since its going with so many ingredients anyway

    Step 3

    While chopping up the salmon, cook your frozen corn. Fresh is always good too!

    Step 4

    Cut up salmon, bell pepper, green onion and celery into tiny pieces and add together in a mixing bowl.

    Step 5

    Add corn, garlic, red chili flakes, and dill. Mix thoroughly.

    Step 6

    Start to add bread crumbs, just sprinkle small portions at a time so not to add too much. This helps to keep things sticking together

    Step 7

    Add one egg to really get things adhering. Mix very well. Depending on how much mix you have you could use just egg whites.

    Step 8

    Heat a pan with veggie oil. Test heat with drop of oil that should sizzle

    Step 9

    Get your hands dirty and make a patty. Make wider rather than thicker so it can cook all the way through. Don't handle too long or it will fall a part. Cook until brown, then flip to cook other side

    Step 10

    While salmon patty is cooking toast your favorite English muffin!

    Step 11

    When one patty is done cook up your kale. I pre cooked mine by dropping it in some water to get it soft then grilling with some oil

    Step 12

    Place cooked kale on English muffins

    Step 13

    Finish second patty and rest on top of kale

    Step 14

    Serve with ketchup or avocado half filled with salsa!