Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, salmon oscar. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
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!
Salmon Oscar is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. Salmon Oscar is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook salmon oscar using 12 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Salmon Oscar:
- Take 2 salmon fillets (6 oz. each)
- Take 3 tbs. olive oil, divided
- Get Dash salt and pepper
- Make ready Dash dried tarragon
- Prepare Dash dried dill weed
- Get 1 cup jasmine rice (uncooked)
- Take 8 asparagus spears, ends trimmed
- Make ready 1 packet, béarnaise sauce (Knorr brand)
- Get 8 oz. lump crab meat
- Prepare Dash Old Bay seasoning
- Take 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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