Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, salmon oscar. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Salmon Oscar is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Salmon Oscar is something that I have loved my whole life.
Our version of Salmon Oscar combines the decadence of jumbo lump crab and asparagus with a buttery, breaded salmon fillet. We love this dish this time of year because of the bright flavors and. This classic Salmon Oscar pairs salmon with lump crab, asparagus and a rich Bernaise sauce for an out of this world meal that is simple to prepare!
To get started 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 can achieve that.
The ingredients needed to make Salmon Oscar:
- Make ready 2 salmon fillets (6 oz. each)
- Take 3 tbs. olive oil, divided
- Prepare Dash salt and pepper
- Take Dash dried tarragon
- Make ready Dash dried dill weed
- Take 1 cup jasmine rice (uncooked)
- Prepare 8 asparagus spears, ends trimmed
- Take 1 packet, béarnaise sauce (Knorr brand)
- Make ready 8 oz. lump crab meat
- Take Dash Old Bay seasoning
- Make ready 4 tbs. butter (unsalted), divided
- Make ready 1 tbs. minced garlic
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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.
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