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Ingredient
Salmon Oscar
Introduce
Chef :
Rick MSalmon Oscar
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!
Ingredient
Food ration :
2 servingsCooking time :
30 mins
3 tbs.
olive oil, divided
Dash
salt and pepper
Dash
dried tarragon
Dash
dried dill weed
1 cup
jasmine rice (uncooked)
8 oz.
lump crab meat
Dash
Old Bay seasoning
4 tbs.
butter (unsalted), divided
1 tbs.
minced garlic
Cooking instructions
* Step 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.
* Step 2
Prepare the side dishes of jasmine rice (or couscous), asparagus, and the béarnaise sauce. For timing purposes, the rice takes the longest.
* Step 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.
* Step 4
Place the crab meat in a bowl, drizzle with olive oil and set aside.
* Step 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.
* Step 6
Flip the fillets over with a spatula and continue cooking for another 3 minutes.
* Step 7
Preheat oven broiler.
* Step 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]
* Step 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.
* Step 10
You can either plate the dish individually or serve on a large platter for a group dinner.
* Step 11
Place the fillets on a bed of rice, along with the asparagus spears, and spoon the béarnaise sauce generously over the top.
* Step 12
Garnish with lemon slices and enjoy.
Note: if there is a photo you can click to enlarge it
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