Salmon Oscar.

Surprisingly this is a simple recipe just in the manner of the additional ones. I think the hardest part is to find the best ingredients consequently you can enjoy the delicious Salmon Oscar for your dinner with your associates or family. You can have Salmon Oscar using 12 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Salmon Oscar

It's 2 of salmon fillets (6 oz. each).
Prepare 3 tbs. of olive oil, divided.
Prepare Dash of salt and pepper.
Prepare Dash of dried tarragon.
You need Dash of dried dill weed.
It's 1 cup of jasmine rice (uncooked).
You need 8 of asparagus spears, ends trimmed.
You need 1 of packet, béarnaise sauce (Knorr brand).
You need 8 oz. of lump crab meat.
Prepare Dash of Old Bay seasoning.
You need 4 tbs. of butter (unsalted), divided.
Prepare 1 tbs. of minced garlic.

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..

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