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Salmon Oscar

This salmon Oscar recipe takes the classic pairings of asparagus, lump crab, and bearnaise sauce with flaky, perfectly cooked salmon.

Prep Time
20 mins
Cook Time
20 mins
Servings: 2
Calories: 726 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Get out and measure your ingredients.
  2. Preheat a frying pan over medium high heat.
  3. 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.
  4. Combine white wine vinegar, sherry, lemon juice, mustard, shallot, garlic, and tarragon in a food processor or blender.
  5. Cover.
  6. Purée.
  7. 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.
  8. Pour into a bowl with a pour spout.
  9. Next, pour into a food processor along with egg yolks and purée. Slowly pour in the melted butter to emulsify.
  10. Add to a saucepan over low heat. Whisk often until thick.
  11. Once thickened, stir in half of the reserved chopped tarragon and remove from heat.
  12. Combine sea salt, black pepper, red pepper flakes, paprika, and dried chives in a small bowl or ramekin.
  13. Remove 2 teaspoon for the asparagus.
  14. Add crab to a bowl and combine with garlic paste and garlic salt.
  15. Mix well.
  16. Pat salmon dry with a paper towel. Season salmon on both sides with remaining seasoning.
  17. Add 2 tablespoon of butter to the pan. Once melted, add the salmon. Cook 5 minutes per side.
  18. Or once internal temp reads 135 degrees, remove from the pan and set aside.
  19. 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.
  20. Add the crab to the pan and toss in remaining butter. Sauté for 1-2 minutes.
  21. 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.
  22. Enjoy every bite!

Nutrition Information

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

% 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.