Boys, if you’re in the dog house, make this! Girls if you’re having a Girls’ Spa Day, make this. Rich hollandaise sauce, smokey salmon, and poached egg make something that is decadent, and you can make yourself. I tell you, it sure beats cereal.
In a bowl, combine the Seafood Plank Seasoning and brown sugar. Season each salmon fillet on all sides with the sugar mixture; set aside.
Wash and rinse the swiss chard leaves several times, if necessary, to remove all sand and grit. Coarsely chop the chard.
In a large frying pan set over high heat, bring 2 cups of water to a boil. Season the water with 1 tbsp of sea salt and add the swiss chard. Blanch the chard for 1 minute until it is tender but has not lost its vibrant colour. Drain immediately into a colander and refresh it with cold running water. Drain and squeeze the chard to remove excess moisture.
Transfer to a mixing bowl. Add green onions, cream cheese, shallots, dill and a dash of Seafood Plank Seasoning. Mix thoroughly. Top the salmon fillets evenly with the swiss chard mixture. Cover and refrigerate.
Combine peppercorns, thyme, shallots, ½ cup of the hard apple cider, and cider vinegar in a small saucepan and bring it to a boil. Reduce the heat and simmer for 3 to 4 minutes, until the liquid has reduced by half. Remove fromt he heat and strain, discarding the solids. Let the liquid cool.
In a medium heatproof bowl, whisk the egg yolks, remaining hard apple cider, and cooled cider mixture. Place over a pot of barely simmering water and whisk constantly until the mixture is thick enough to form a ribbon when it falls from the tines of the whisk. Be careful not to turn this into scrambled eggs because then you will be starting over. Remove from heat.
Place the bowl with the egg mixture on a damp kitchen towel to hold it in place. While whisking constantly, slowly pour the clarified butter into the egg mixture, until all the butter has been incorporated. Season with Seafood Plank Seasoning, and keep just above room temperature.
Preheat grill to medium–high. Arrange salmon fillets on the plank. Place the plank on the grill and close the lid. Plank bake for 15 to 18 minutes until the salmon is cooked to medium doneness.
Meanwhile, pour 4 to 5 inches of water into a medium saucepan. Add vinegar. Bring to a rolling boil on the stovetop burner; reduce heat so that the water is just simmering. Using a slotted spoon, gently stir the poaching water clockwise so that the water is swirling slightly. Crack the eggs one at a time into the water. Poach the eggs until the whites are set but the yolks are still soft, about 5 to 6 minutes. Using your slotted spoon, remove the poached eggs from the pot and drain on paper towels. Set them aside, keeping them warm.
When the salmon is nearly done and the plank is smoking, top each fillet with 1 poached egg. Continue to plank grill for 1 to 2 minutes just to add a little smoke flavour to the eggs.
Remove from the grill and carefully transfer each egg–topped planked salmon fillet to a toasted english muffin. Spoon over equal amounts of hollandaise sauce and serve.