Salmon Oscar. Once the butter is melted, add the lump crab meat. Maggiano's Little Italy Salmon Oscar Recipe Our version of Salmon Oscar combines the decadence of jumbo lump crab and asparagus with a buttery, breaded salmon fillet. Salmon Oscar is grilled salmon topped with lump crab meat, sitting on a bed of asparagus and drizzled with Béarnaise sauce!

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Sear salmon fillets (presentation side down first) in sauté pan with clarified butter until golden brown; turn over until golden brown. Remove from sauté pan and place on sizzle platter, continue to cook in the oven until desired temperature is. Salmon Oscar is one of the easiest meals but it looks and tastes super fancy! You can have Salmon Oscar using 12 components and also 12 actions. Here is just how we cook.

Active ingredients of Salmon Oscar

Directions. of salmon fillets (6 oz. each).
Directions. of olive oil, divided.
Instructions. of salt and pepper.
Directions. of dried tarragon.
Instructions. of dried dill weed.
Directions. of jasmine rice (uncooked).
Detaile. of asparagus spears, ends trimmed.
Directions. of packet, béarnaise sauce (Knorr brand).
Step by step. of lump crab meat.
Instructions. of Old Bay seasoning.
Directions. of butter (unsalted), divided.
Guidelines. of minced garlic.

You can do this on the stove or air fryer. Seared salmon on top of crunchy asparagus and topped with crab and a quick Bearnaise sauce. Arrange cooked asparagus on a plate with the salmon. Some of my favorite ingredients to work with are rich buttery sauces, asparagus, salmon and lump crabmeat.

This Is To Make Salmon Oscar

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..

Put all of these components together and you have Salmon, Oscar Style. This is an extremely rich, delicious dish. Ingredients: Salmon Oscar - During our trip to Old Town Alexandria, Virginia, we had a very delicious meal that the restaurant called Salmon Chesapeake. It was salmon topped with lump crab meat with a cream sauce. For our attempt to replicate this meal, we went with a cross between a Veal Oscar and a stuffed flounder.

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