Salmon Oscar. Once the butter is melted, add the lump crab meat. 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 color of the sun-dried tomatoes, comforting orzo pasta, and spinach. Don't freak out, it is relatively simple to prepare and guaranteed to impress! Salmon Oscar is one of the easiest meals but it looks and tastes super fancy! To cook Salmon Oscar you need 12 ingredients and 12 steps quickly.
2 of salmon fillets (6 oz. each)
3 tbs. of olive oil, divided
Dash of salt and pepper
Dash of dried tarragon
Dash of dried dill weed
1 cup of jasmine rice (uncooked)
8 of asparagus spears, ends trimmed
1 of packet, béarnaise sauce (Knorr brand)
8 oz. of lump crab meat
Dash of Old Bay seasoning
4 tbs. of butter (unsalted), divided
1 tbs. of minced garlic
Hollandaise Sauce: Cook salmon as desired – grilled, baked or pan fried. Drizzle asparagus with the olive oil, toss with garlic, salt, and pepper. Arrange asparagus on a baking sheet in a single layer. Salmon Oscar Style Some of my favorite ingredients to work with are rich buttery sauces, asparagus, salmon and lump crabmeat. Put all of these components together and you have Salmon, Oscar Style.
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