Saltgrass Salmon Oscar Recipes

SALMON OSCAR

Steps:

• Make your Easy Blender Béarnaise Sauce and set it aside.
• Heat the butter and olive oil in a cast iron skillet over medium-high heat. Season both sides of the salmon filets with garlic pepper, then place in the hot skillet.
• Cook skin side up for 4 to 5 minutes, flip over and cook for an additional 4 to 5 minutes until salmon is cooked through. If using a thermometer, cook until center reaches 135 degrees.
• Divide steamed asparagus between two plates and top with the grilled salmon.
• Remove excess oil from the skillet and add the crab meat. Cook for one to two minutes until the crab is heated through.
• Divide the crab meat over the salmon.
• Drizzle with sauce, sprinkle with tarragon and serve.

SALMON OSCAR

Steps:

• season salmon with salt & pepper and air fry at 350 for 4 minutes - turn salmon
• add asparagus to air fryer - spray with olive oil and coarse sea salt - air fry for 4 minutes more
• season salmon with salt & pepper - turn skillet to med. high and add olive oil when hot. when oil is hot , add salmon skin side down - heat for 2-3 minutes.
• Flip salmon and turn heat down to medium. Add another tbsp olive oil.
• Add asparagus and saute. Continue to move asparagus so it doesn't burn. Heat for 3-4 minutes until salmon is medium (not white all the way through - too dry!)
• While salmon is cooking - in a small saucepan - combine lemon juice, onion and tarragon.
• Cook over medium heat, stirring occasionally, until onion is almost tender, about 2 minutes.
• Reduce heat to low, then whisk in remaining ingredients - other than crab
• Cook, stirring occasionally, just until heated through, about 2-3 minutes.
• Plate asparagus spears and then add salmon filet on top of asparagus.
• Then spoon a couple of tablespoons of lump crab meat on salmon (no need to heat - everything else is warm and will heat it).
• Pour bernaise over crab meat.

SEAFOOD OSCAR RECIPE - (3.9/5)

Steps:

• Preheat the oven to 350 degrees F. Coat a rimmed baking sheet with cooking spray. Place fish fillets on prepared baking sheet. In a medium bowl, combine shrimp, breadcrumbs, parsley, garlic powder, and butter, mix well. Top each fish fillet with an equal amount of shrimp mixture then asparagus. Drizzle half the Hollandaise sauce evenly over the asparagus and sprinkle with paprika. Bake for 20 to 25 minutes or until fish flakes easily with a fork. Heat remaining Hollandaise sauce on low until hot and serve over fish. Note: If tilapia is not your fish-of-choice, go ahead and substitute another white-flesh fish in this recipe. Even if it is, try another fish fillet next time for a variation on this simple and elegant meal.

SALMON OSCAR RECIPE - (4.5/5)

Steps:

• 1. Cook crzo pasta according to package (to al dente). 2. To cook the sauce: In a small saucepan, sauté garlic and butter until garlic is softened. 3. Add white wine and bring to a simmer; reduce wine by half. 4. Add chicken broth and heavy cream; let simmer for 5-7 minutes or until sauce begins to thicken. 5. Squeeze the juice of 1/2 fresh lemon into the sauce and season with salt and pepper to taste. Turn off heat and set aside. 6. In a 10" sauté pan heat 3 Tbsp butter and cooked Orzo, for approximately 2 minutes, finish with grated parmesan cheese, and place onto the center of a large serving platter. 7. Season the salmon with salt and pepper, and then press the face side of the salmon into the asiago herb breadcrumbs until thoroughly coated on one side. 8. Coat a large sauté pan with soybean oil and cook the salmon (breaded side down), for approximately 3 - 4 minutes or until golden brown, flip and cook for an additional 3 - 4 minutes and an internal temperature of 145° is reached. 9. Place the salmon on top of the orzo. 10. Place the white wine cream sauce into an 8" sauté pan with the sundried tomatoes, jumbo lump crab meat, asparagus, whole butter and juice of 1/2 lemon, and bring to a simmer; cook for 30 seconds. 11. Pour the sauce around the salmon and orzo placing the ingredients on the top and around the salmon. 12. Garnish with lemon wedges.