December 2, 2022
Savory Dutch Baby with Flaked Salmon, Tomatoes, Arugula, and Lemon Dill Hollandaise
Rich dilll hollandaise and silky salmon mixed with burst cherry tomatoes, and fresh bitter arugula tops a light and tender oven-baked pancake with a crispy crust for a delicious breakfast.
Servings: 6
Calories: 604kcal
Ingredients
Slow Roast Salmon
- 1 pound salmon with or without skin
Tomatoes
- 1 pint cherry tomatoes
- 1/2 tablespoon avocado oil
- salt to taste
Dutch Baby
- 6 ounces cream cheese softened, or Kite Hill cream cheese for dairy-free
- 4 eggs 5 if using coconut flour
- 1 cup almond flour or 1/4 cup coconut flour
- 1/4 cup heavy cream or cashew cream for dairy-free, coconut cream for nut-free
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 2 tablespoons butter or butter flavored coconut oil for dairy-free
Hollandaise
- 2 yolks
- 1 teaspoon lemon juice
- 1 teaspoon water
- 1/2 cup butter 1 stick, or plant butter, or butter flavored coconut oil, if dairy-free
- salt and pepper
- 1 tablespoon fresh dill minced
To Serve
- 3 cups baby arugula
Instructions
For the Salmon
- Preheat the oven to 200ĀŗF and line a rimmed baking sheet with foil. Rub the foil with a little bit of avocado oil to prevent sticking and then lay the salmon on top. Season to taste with salt and pepper. Bake at 200ĀŗF for 20 minutes, or until the fish is just beginning to flake, or registers 120ĀŗF inside. It will have a more raw appearance but be cooked at this point. Gently flake the fish and set aside.
For the Hollandaise
- To make the hollandaise, combine yolks, water, lemon juice, salt, and pepper in the bottom of a jar that barely fits the head of an immersion blender. Melt the butter in a separate glass jar in the microwave until hot (or on the stovetop in a small saucepan). Blend the yolk mixture by running the immersion blender in the bottom of the jar. Without moving the blender head, slowly pour the melted butter in while blending constantly. An emulsion will form. Add salt and pepper to taste. Stir in chopped dill and set aside.
For the Dutch Baby
- Preheat oven 400ĀŗF and place a 9 inch cast iron skillet into the oven on the middle rack.
- Add the eggs, cream cheese, cream, almond flour, baking powder, and salt to a blender and blend until smooth.
- Add the butter to the pan and swirl to coat (be careful as the pan will be very hot). Pour the batter into the middle of the pan and then bake for 20-25 minutes, or until golden, puffed, and set.
To Serve
- Mix the flaked salmon with the tomatoes and arugula. Place on top of dutch baby and serve with hollandaise.
Notes
Protein:Energy Quotient [calories]: 0.33
Nutrition Facts
Savory Dutch Baby with Flaked Salmon, Tomatoes, Arugula, and Lemon Dill Hollandaise
Amount per Serving
Calories
604
% Daily Value*
Fat
52
g
80
%
Saturated Fat
23
g
144
%
Trans Fat
1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
13
g
Cholesterol
306
mg
102
%
Sodium
381
mg
17
%
Potassium
714
mg
20
%
Carbohydrates
10
g
3
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
27
g
54
%
Vitamin A
2019
IU
40
%
Vitamin C
20
mg
24
%
Calcium
152
mg
15
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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