Wild Alaska Salmon, Spinach, and Bacon Benedict • Seafood Nutrition Partnership


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, 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.

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