Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, salmon oscar. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Once the butter is melted, add the lump crab meat. Salmon Oscar is grilled salmon topped with lump crab meat, sitting on a bed of asparagus and drizzled with Béarnaise sauce! Don't freak out, it is relatively simple to prepare and guaranteed to impress!
Salmon Oscar is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Salmon Oscar is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have salmon oscar using 12 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Salmon Oscar:
- Prepare 2 salmon fillets (6 oz. each)
- Get 3 tbs. olive oil, divided
- Prepare Dash salt and pepper
- Prepare Dash dried tarragon
- Prepare Dash dried dill weed
- Prepare 1 cup jasmine rice (uncooked)
- Make ready 8 asparagus spears, ends trimmed
- Make ready 1 packet, béarnaise sauce (Knorr brand)
- Prepare 8 oz. lump crab meat
- Make ready Dash Old Bay seasoning
- Get 4 tbs. butter (unsalted), divided
- Make ready 1 tbs. minced garlic
Seared salmon on top of crunchy asparagus and topped with crab and a quick Bearnaise sauce. Salmon Oscar This dish is decadent and delicious that gets prepared for special occasions, especially when you want to impress. It's my spin on a classic dish using salmon (instead of veal). The trick naturally is using a sauce packet for the béarnaise sauce.
Instructions to make Salmon Oscar:
- Lightly rinse the salmon under cold water and pat dry with a paper towel. Brush the salmon with olive oil and top with a dash of the suggested seasonings. Set aside.
- Prepare the side dishes of jasmine rice (or couscous), asparagus, and the béarnaise sauce. For timing purposes, the rice takes the longest.
- Melt 2 tablespoons of butter in a sauté pan over medium heat. Season the butter with Old Bay seasoning, add the garlic, and sauté the crab meat for two minutes.
- Place the crab meat in a bowl, drizzle with olive oil and set aside.
- In the same pan, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. When hot, place the salmon fillets (skin side up) in the pan and cook for 6 minutes. Do not disturb.
- Flip the fillets over with a spatula and continue cooking for another 3 minutes.
- Preheat oven broiler.
- If using an oven-proof pan, remove the pan from stove burner and top the fillets with crab meat. [Alternative to using a pan is to use a raised edge baking sheet, lightly greased]
- Set the pan under the broiler (about 4”) for about 90 seconds to lightly brown the crab meat. Remove the pan from the oven and set aside.
- You can either plate the dish individually or serve on a large platter for a group dinner.
- Place the fillets on a bed of rice, along with the asparagus spears, and spoon the béarnaise sauce generously over the top.
- Garnish with lemon slices and enjoy.
Arrange cooked asparagus on a plate with the salmon. Hollandaise Sauce: Salmon Oscar - During our trip to Old Town Alexandria, Virginia, we had a very delicious meal that the restaurant called Salmon Chesapeake. It was salmon topped with lump crab meat with a cream sauce. For our attempt to replicate this meal, we went with a cross between a Veal Oscar and a stuffed flounder. Sear salmon fillets (presentation side down first) in sauté pan with clarified butter until golden brown; turn over until golden brown.
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