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.

Wild Alaska Salmon, Spinach & 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.

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