Salmon Oscar
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Servings
2
-
Calories
726 kcal
-
Course
Main Course
-
Cuisine
American
Salmon Oscar
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This salmon Oscar recipe takes the classic pairings of asparagus, lump crab, and bearnaise sauce with flaky, perfectly cooked salmon.
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Ingredients
- 8 oz salmon filet
- ¼ cup salted butter
- 1 teaspoon sea salt flakes
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ¼ teaspoon paprika
- ¼ teaspoon dried chives
- ½ lb asparagus
- 4 oz lump crab meat
- 1 teaspoon garlic paste
- 1 teaspoon garlic salt
Bearnaise
- 2 tablespoon white wine vinegar
- 1 tablespoon sherry
- 2 teaspoon lemon juice
- 2 teaspoon Stone ground mustard
- ½ shallot minced
- 2 garlic cloves crushed
- 3 sprigs tarragon
- 2 egg yolks room temp
- ¼ cup unsalted butter melted
- ⅛ teaspoon sea salt
Instructions
- Get out and measure your ingredients.
- Preheat a frying pan over medium high heat.
- Prepare the bearnaise sauce. Finely chop 2 sprigs of tarragon for use in later steps, and remove the leaves from the remaining sprig for use in the sauce.
- Combine white wine vinegar, sherry, lemon juice, mustard, shallot, garlic, and tarragon in a food processor or blender.
- Cover.
- Purée.
- Pour into a saucepan and cook over high heat until it starts to simmer. -Cook Salmon as it reduces- Cook until liquid is reduced to half, (about 10 minutes) Remove from heat.
- Pour into a bowl with a pour spout.
- Next, pour into a food processor along with egg yolks and purée. Slowly pour in the melted butter to emulsify.
- Add to a saucepan over low heat. Whisk often until thick.
- Once thickened, stir in half of the reserved chopped tarragon and remove from heat.
- Combine sea salt, black pepper, red pepper flakes, paprika, and dried chives in a small bowl or ramekin.
- Remove 2 teaspoon for the asparagus.
- Add crab to a bowl and combine with garlic paste and garlic salt.
- Mix well.
- Pat salmon dry with a paper towel. Season salmon on both sides with remaining seasoning.
- Add 2 tablespoon of butter to the pan. Once melted, add the salmon. Cook 5 minutes per side.
- Or once internal temp reads 135 degrees, remove from the pan and set aside.
- Next, add 1 tablespoon of butter to the pan. Once melted, add the asparagus and sprinkle with seasoning. Sauté in the butter for 4 minutes. Remove asparagus and set aside.
- Add the crab to the pan and toss in remaining butter. Sauté for 1-2 minutes.
- Divide asparagus between plates. Top with salmon filet, crab meat, and drizzle with bearnaise. Garnish with remaining chopped tarragon and a sprinkle of fresh cracked pepper.
- Enjoy every bite!
Nutrition Information
Show Details
Calories
726kcal
(36%)
Carbohydrates
10g
(3%)
Protein
40g
(80%)
Fat
59g
(91%)
Saturated Fat
32g
(160%)
Polyunsaturated Fat
6g
Monounsaturated Fat
17g
Trans Fat
2g
Cholesterol
403mg
(134%)
Sodium
2091mg
(87%)
Potassium
1032mg
(29%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
3115IU
(62%)
Vitamin C
19mg
(21%)
Calcium
130mg
(13%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 726 kcal
% Daily Value*
| Calories | 726kcal | 36% |
| Carbohydrates | 10g | 3% |
| Protein | 40g | 80% |
| Fat | 59g | 91% |
| Saturated Fat | 32g | 160% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 2g | 100% |
| Cholesterol | 403mg | 134% |
| Sodium | 2091mg | 87% |
| Potassium | 1032mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 3115IU | 62% |
| Vitamin C | 19mg | 21% |
| Calcium | 130mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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