Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a special dish, salmon oscar. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Salmon Oscar is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Salmon Oscar is something that I have loved my whole life. They are nice and they look wonderful.
Once the butter is melted, add the lump crab meat. Maggiano's Little Italy Salmon Oscar Recipe 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. Salmon Oscar is grilled salmon topped with lump crab meat, sitting on a bed of asparagus and drizzled with Béarnaise sauce!
To begin with this particular recipe, we must prepare a few components. You can have salmon oscar using 12 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Salmon Oscar:
- Make ready 2 salmon fillets (6 oz. each)
- Get 3 tbs. olive oil, divided
- Get Dash salt and pepper
- Get Dash dried tarragon
- Prepare Dash dried dill weed
- Make ready 1 cup jasmine rice (uncooked)
- Prepare 8 asparagus spears, ends trimmed
- Take 1 packet, béarnaise sauce (Knorr brand)
- Get 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. Sear salmon fillets (presentation side down first) in sauté pan with clarified butter until golden brown; turn over until golden brown. Remove from sauté pan and place on sizzle platter, continue to cook in the oven until desired temperature is. Arrange cooked asparagus on a plate with the salmon.
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.
Remove from sauté pan and place on sizzle platter, continue to cook in the oven until desired temperature is. Arrange cooked asparagus on a plate with the salmon. 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.
So that is going to wrap it up for this exceptional food salmon oscar recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
