The Westin Phoenix Downtown is pleased to announce that Chad McDonald has been appointed to executive chef of the hotel. McDonald brings with him many years of culinary experience, passion and inspiration to his new role. We are happy to say he has shared his recipe for Smoked Salmon Benedict to share with our readers.

McDonald attended Le Cordon Bleu College of Culinary Arts in Austin, Texas, where he fine-tuned his technique, method and culinary abilities.

McDonald says,  When he is not in the kitchen, McDonald enjoys outdoor activities like camping, fishing and shooting, and he really appreciates working with his hands on welding and wood working projects. Most importantly, he loves working with kids and the community and wants to pass along his knowledge to younger generations – especially his culinary skills!

Executive Chef Chad McDonald Courtesy of The Westin Phoenix Dowtown
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Executive Chef Chad McDonald Courtesy of The Westin Phoenix Dowtown

Smoked Salmon Benedict Recipe

Smoked Salmon

Ingredients:

  • 1 pound salmon
  • 1 cup salt
  • ¼ cup sugar
  • 1 tablespoon black pepper

 

Salmon Benedict Courtesy of The Westin Phoenix Downtown
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Salmon Benedict Courtesy of The Westin Phoenix Downtown

Preparation: In a bowl mix the salt, sugar, and pepper. Rub the salmon on all sides with the mix and cover with the leftover mixture. Cover and refrigerate for 8 hours. Remove salmon from cure and rinse well. Pat dry the salmon and place in a smoker. Cold smoke the salmon for one hour. Allow to chill and then slice.

 

 

Citrus Hollandaise

Ingredients:

  • 3 egg yolks
  • 3 tablespoons citrus juice
  • 1 cup clarified butter
  • 1 teaspoon salt
  • Pinch of cayenne pepper

 

Preparation: In a double boiler over medium heat, place the citrus juice and egg yolks and begin to whisk. If the pot gets to hot remove from heat so the eggs do not scramble. Once the egg yolks begin to thicken begin adding your butter starting with one tablespoon. Once all the butter has been incorporated, season with the salt and cayenne pepper. Reserve until needed.

 

 

Poached Eggs

Preparation: Bring a 1 gallon of water with 3 tablespoons of distilled vinegar to a simmer. Gently stir the water to create a vortex and crack your eggs into the pot. Allow the eggs to cook 4 to 6 minutes. When ready the eggs will retain their shape and the whites will be fully cooked.

 

Assembly of the Salmon Benedict

Take a toasted English muffin and place spinach and three slices of smoked salmon on each piece. Place poached eggs on top of the salmon. Finish with 1 to 2 spoonful’s of hollandaise over each egg.

The Westin Phoenix Downtown and Province, 333 N. Central Avenue, Phoenix, AZ 85004

www.westinphoenixdowntown.com

 

 

Just in case you’ve not noticed, I am quite partial to any type of eggs with a hollandaise sauce.

 

Maralyn D. HillThe Epicurean Explorer

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