Salmon Oscar. Grill salmon according to package directions. Drizzle asparagus with the olive oil and toss to coat the spears, then sprinkle with garlic, salt, and pepper. Arrange asparagus on a baking sheet in a single layer.
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). The trick naturally is using a sauce packet for the béarnaise sauce. You can have Salmon Oscar using 12 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Salmon Oscar
- Prepare of salmon fillets (6 oz. each).
- Prepare of olive oil, divided.
- You need of salt and pepper.
- Prepare of dried tarragon.
- Prepare of dried dill weed.
- Prepare of jasmine rice (uncooked).
- Prepare of asparagus spears, ends trimmed.
- You need of packet, béarnaise sauce (Knorr brand).
- It’s of lump crab meat.
- Prepare of Old Bay seasoning.
- It’s of butter (unsalted), divided.
- It’s of minced garlic.
Salmon Oscar is one of the easiest meals but it looks and tastes super fancy! You can do this on the stove or air fryer. Seared salmon on top of crunchy asparagus and topped with crab and a quick Bernaise sauce. Salmon Oscar is grilled salmon topped with lump crab meat, sitting on a bed of asparagus and drizzled with Béarnaise sauce!
Salmon Oscar step by step
- 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..
Don't freak out, it is relatively simple to prepare and guaranteed to impress! How to make Classic Salmon Oscar: 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. A festive red and green dish from our table to yours! Arrange cooked asparagus on a plate with the salmon.