Wild Alaska Salmon, Spinach, and Bacon Benedict from Alaska Seafood is the perfect way to start your day. Whether it’s breakfast, brunch, or dinner, this dish is packed with Omega-3s and flavor.
| 1 package (10 oz.) frozen chopped or leaf spinach, thawed and moisture pressed out | |
| 1 can (10.5 oz.) cream of mushroom soup | |
| 1/3 cup cooked, diced applewood-smoked bacon, kept warm (divided) | |
| 1 can (7.5 oz.) traditional pack canned salmon or 1 can (6 to 7.1 oz.) skinless, boneless canned salmon | |
| 1/2 tsp. kosher salt | |
| 1/2 tsp. coarse black pepper | |
| 4 large biscuits or toasted English muffins, split and kept warm | |
| 4 large eggs | |
| 3/4 cup finely-diced tomato | |
| Cooking spray, as needed |
Recipe courtesy of Alaska Seafood
| 1. | Spray-coat a large saucepan. |
| 2. | Stir in and heat the spinach, soup, 1/4 cup bacon, salt and pepper. |
| 3. | Fold in canned salmon and the salmon liquid; break salmon into chunks. Heat through; cover and keep warm. |
| 4. | Fry eggs in a large spray-coated pan just until sunnyside up (or to desired doneness). |
| 5. | To serve, place 2 biscuit/muffin halves on each of 4 plates, overlapping slightly. Divide and spoon creamed salmon mixture over biscuits. Top each serving with an egg. |
| 6. | Sprinkle on remaining bacon and tomato dices. |
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