Salmon Oscar

Name: Salmon Oscar
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 salmon fillets (6 oz. each); 3 tbs. olive oil, divided; Dash salt and pepper; Dash dried tarragon; Dash dried dill weed; 1 cup jasmine rice (uncooked); 8 asparagus spears, ends trimmed; 1 packet, béarnaise sauce (Knorr brand); 8 oz. lump crab meat; Dash Old Bay seasoning; 4 tbs. butter (unsalted), divided; 1 tbs. minced garlic

Rick M @RickM_PTC

PTC, GA.

This dish is decadent and delicious that gets prepared for special occasions, especially when you want to impress. It's my spin on a classic dish using salmon (instead of veal). It's easy to prepare and can be completed (start to finish) in about 30 minutes. The trick naturally is using a sauce packet for the béarnaise sauce. However, I would highly recommend making your own at some point, if not for the slight challenge, then to achieve the status / rank of a true cook!

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Ingredients

30 mins

2 servings

2salmon fillets (6 oz. each)
3 tbs.olive oil, divided
Dashsalt and pepper
Dashdried tarragon
Dashdried dill weed
1 cupjasmine rice (uncooked)
8asparagus spears, ends trimmed
1packet, béarnaise sauce (Knorr brand)
8 oz.lump crab meat
DashOld Bay seasoning
4 tbs.butter (unsalted), divided
1 tbs.minced garlic

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Steps

30 mins

1

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.
2

Prepare the side dishes of jasmine rice (or couscous), asparagus, and the béarnaise sauce. For timing purposes, the rice takes the longest.
3

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.
4

Place the crab meat in a bowl, drizzle with olive oil and set aside.
5

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.
6

Flip the fillets over with a spatula and continue cooking for another 3 minutes.
7

Preheat oven broiler.
8

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]
9

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.
10

You can either plate the dish individually or serve on a large platter for a group dinner.
11

Place the fillets on a bed of rice, along with the asparagus spears, and spoon the béarnaise sauce generously over the top.
12

Garnish with lemon slices and enjoy.