Savory Dutch Baby with Flaked Salmon, Tomatoes, Arugula, and Lemon Dill Hollandaise

5 from 1 vote

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.

Course Breakfast

Cuisine American

Keyword american, arugula, breakfast, brunch, dairy-free, dill, dinner, eggs, fish, hollandaise, lunch, salmon, seafood, tomato

Prep Time 30

Cook Time 40

Total Time 1 10

Servings

Calories 604kcal

Author Jenny Ross

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

Get Recipe Ingredients

Instructions

For the Salmon

Preheat the oven to 200ºF 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 200ºF for 20 minutes, or until the fish is just beginning to flake, or registers 120ºF 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 400ºF 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