Wild Alaskan Salmon Benedict with Citrus Cheese Sauce

Wild Alaskan Salmon Benedict with Citrus Cheese Sauce

2 portions Morey’s’ Seasoned Grill Salmon
4 large eggs
2 English muffins
1 tablespoon sliced green onions

CITRUS CHEESE SAUCE
1 cup heavy cream
2 tablespoons butter
3/4 cup shredded Cheddar/lack cheese
2 teaspoons lime juice
1/8 teaspoon smoked paprika
1/8 teaspoon sea salt

1/8 teaspoon ground black pepper

Prepare salmon according to package directions.
While the salmon is cooking, prepare the cheese sauce- In a saucepan, combine cream and butter.
Cook over medium heat, stirring frequently, until the butter has melted and the mixture is near boiling. Add cheese and whisk until it has melted and the mixture is thoroughly blended. Stir in lime juice, paprika, salt and pepper. Reduce the heat to low and keep warm. Whisk before serving.
Remove and discard the skin from the cooked
salmon and cut the fillets in half.

Poach the eggs.

Split and toast the English muffins.

Place a muffin hall on each sewing plate. Layer each muffin halfwith salmon and poached egg, top with a generous ladleful ofcheese sauce, and sprinkle with green onions. Sewe immediately.

Makes 4 servings.