Meal: Salmon Eggs Benedict with Roasted Asparagus and Sliced Oranges.

Salmon Eggs Benedict: I came up with this dish for Mother's Day one year.

Ingredients
2 4oz salmon fillets, skinless
1/2 lb fresh asparagus
1 tsp olive oil
2 egg
salt and pepper to taste
2 English muffins, halved and toasted

Hollandaise Sauce
3 egg yolks
1 stick light butter
1 tbsp lemon juice

2 oranges sliced

Turn the oven on broiler heat. Clean asparagus and remove the tough ends. Arrange in a broiler pan along with the salmon. Drizzle with olive oil. Season with salt and pepper and place in oven for 12 minutes.

For the sauce: In a small sauce pan place the egg yolks, lemon juice and 1/2 of the butter. Melt on very low heat until butter is melted, whisking constantly. Add in the remaining butter and continue to whisk until fully melted. Set aside.

Fill a medium skillet with about 2 inches of water. Bring it to a gentle boil. In a small bowl crack on of the two whole eggs. Gently slip the egg out of the bowl and into the water. Repeat with the remaining egg, being sure to slip it into the water on the opposite side of the skillet. Cover and cook for 2 min 30 seconds for a soft egg or 3 minutes and 30 seconds for a hard yolk. Remove with a slotted spoon.

Assemble the Benedict by placing a salmon fillet across two English muffin halves. Top with one of the eggs and drizzle the Hollandaise sauce on top. Serve with the roasted asparagus and sliced oranges.