Mother's Day Brunch Recipes: Mark Addison's Salmon Treats!
Mother’s Day is Sunday! Why not give mom a day off to relax? So, dads — go ahead and gather up the kids and head into the kitchen to make a homemade brunch.
Celebrity party planner Mark Addison dropped by Access Hollywood Live with some great ideas for salmon. Here are the recipes!
2.5 tbsp. superfine white sugar
1/4 tsp. sea salt
1/2 tsp. chili paste or sauce
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
1/4 tsp. pepper
1/4 tsp. cumin
1/4 cup extra virgin olive oil
1 clove garlic, minced
1/4 cup minced red onion
1 ripe tomato, diced
2 tbsp. minced fresh cilantro
1 pound very fresh salmon filets, thinly sliced
1 avocado, halved
In a large bowl, dissolve the sugar, salt, and chili paste in the lime juice. Season with pepper and cumin. Stir in the olive oil, garlic, onion, tomato, and cilantro. Gently mix in the salmon and then cover. Refrigerate for 4 hours. To serve, drain the excess liquid from the salmon. Allow to rest at room temperature for 15 minutes and serve in the avocado halves.
Eggs Benedict w/ Salmon Cakes
9 oz broiled salmon
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 cup diced celery
1 cup diced red onion
1 bunch minced Italian parsley
2 eggs, beaten
1 cup panko breadcrumbs
2 tbsp mayonnaise
1 tbsp dijon mustard
1 tsp cayenne pepper (2 if you like it extra spicy)
1 tsp garlic powder
1 tsp Tobasco sauce
1/2 tsp Worcestershire sauce
Salt and pepper
12 eggs (4 for Hollandaise sauce)
6 tbsp melted butter
1-2 tbsp lemon juice
Salt and pepper
1. To make the salmon cakes, melt down the bell peppers, celery, onion, parsley, cayenne pepper, garlic powder, Tobasco sauce and Worcestershire sauce with olive oil in a saute pan over medium heat. Cook until the vegetables are soft, about 20 minutes. Allow to cool.
2. Meanwhile, in a large bowl combine cooked salmon, eggs, bread crumbs, mayonnaise and Dijon mustard. Once the vegetables are cool, combine with the salmon mixture. Refrigerate for 30 minutes, then form the salmon mixture into 2-ounce balls.
3. Heat olive oil in a saute pan over medium heat. Cook the salmon cakes in batches of three or four, flattening them in the pan with a spatula. To keep them warm, put them in a warm oven at 250 degrees.
4. To make the Hollandaise sauce, beat four eggs yolks with an electric mixer for 30 seconds and then slowly pour in warm melted butter until combined. Add lemon juice, a dash of hot sauce, and salt and pepper to taste. To keep the sauce warm, keep it submerged in a large bowl of warm water weighted down with a plate until it is time to serve.
5. To poach the eggs, crack one egg at a time into a small bowl. Bring water to a simmer in a medium-sized pot. Using the handle of a wooden spoon, stir the water until a “whirlpool” forms, then drop the egg into the water. Cook for 1 minute until egg is fully cooked but the yolk is runny.
6. To assemble, place two salmon cakes on a plate, place the poached egg on top of each cake, and cover with Hollandaise sauce.
Garnish with chopped parsley and cayenne pepper or paprika. Serve with sliced tomatoes or salad.