Salmon Oscar Recipe

Categories: Recipes

Salmon Oscar Recipe

Salmon Oscar

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.

The ingredients needed to make Salmon Oscar:

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

Steps 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.

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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