Saltgrass Salmon Oscar Recipes

SEAFOOD OSCAR RECIPE - (3.9/5)

Seafood Oscar Recipe - (3.9/5) image

Provided by carvalhohm

Number Of Ingredients 9

Ingredients

4 (4 to 6 ounce each) frozen tilapia fish fillets
1 (8 ounce) bag frozen salad shrimp, slightly thawed and coarsely chopped
1/2 cup Italian breadcrumbs
1 teaspoon chopped fresh parsley
1/2 teaspoon garlic powder
3 tablespoons butter, melted
1 (7.5 ounce) box frozen asparagus spears
1 (0.9 ounce) packet Hollandaise sauce, prepared according to package directions
Paprika for sprinkling

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)

Salmon Oscar Recipe - (4.5/5) image

Provided by rossboys

Number Of Ingredients 26

Ingredients

Asiago Herb Breadcrumbs recipe:
1/2 lb. Orzo Pasta
3 Tbsp Butter
1/4 Cup Grated Parmesan Cheese
4 -Salmon fillets (6 oz)
1/2 Cup Asiago Herb Bread Crumbs, see recipe below
1/4 Cup Soybean Oil
1 Cup White Wine Cream Sauce, see recipe below
4 Tbsp Sundried Tomatoes
1 Cup Asparagus, cut 1"
1/2 lb. Jumbo Lump Crab Meat
4 Tbsp Whole Butter
1/2 Lemon, juiced
1 Tbsp Basil, chopped
1 Tbsp Parsley, chopped
1 Cup Asiago Cheese, grated
1 Cup Fresh Breadcrumbs
1 Tbsp Basil, chopped
1 Tbsp Parsley, chopped
White Wine Cream Sauce Recipe:
1 Tbsp Butter
1 Tbsp Garlic, chopped
1/4 Cup Dry White Wine
1/2 Cup Chicken Broth
1/2 Cup Heavy Cream
1/2 Lemon, juiced

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.

ASPARAGUS STEAK OSCAR

Asparagus Steak Oscar image

By using fantastic ingredients such as beef tenderloin, crabmeat and fresh asparagus, you can make an elegant dinner. Oscar-style steak is a fine recipe combining the delicious taste of asparagus with only the finest of steaks around. -Cindy Dorsett, Lubbock, Texas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 envelope bearnaise sauce
1 pound fresh asparagus, trimmed
1/4 pound fresh crabmeat
2 tablespoons butter
1/2 teaspoon minced garlic
1 tablespoon lemon juice
4 beef tenderloin steaks (1 inch thick and 3 ounces each)
1/8 teaspoon paprika

Steps:

Prepare bearnaise sauce according to package directions. Meanwhile, place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. , In a large skillet, saute crab in butter for 3-4 minutes or until heated through. Add garlic; cook 1 minute longer. Stir in lemon juice; keep warm., Grill steaks, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Top with crab mixture, asparagus and bearnaise sauce. Sprinkle with paprika.

Nutrition Facts :

SALMON SOUP OSCAR

Salmon Soup Oscar image

George Leonard Herter, author of the legendary 'Bull Cookbook,' attributes this recipe to King Oscar II of Norway and Sweden (1829-1907) and states that it was brought to Minnesota by Scandinavian immigrants. He also claims that it is "far better in taste than Bouillabaisse Marseillaise." I will not comment on George's culinary judgments or his historical work. I have corrected a couple of obvious errors in his recipe, but I would not dream of leaving out the surprise ingredient that is supposed to be added at serving time. Whether King Oscar thought of it or not, it's a nice touch.

Provided by ccferne

Categories Very Low Carbs

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 (1 lb) can pink salmon
1 (30 ounce) can crushed tomatoes
1 cup onion, chopped
2 cups celery, chopped (with lots of leaves)
4 -6 cups water or 4 -6 cups vegetable broth
4 whole bay leaves
1 teaspoon salt (more to taste)
1 teaspoon ground black pepper
1/2 teaspoon almond extract

Steps:

Flake salmon and break up any noticeable pieces of skin and bone. Do not drain.
Combine salmon, tomatoes, onion, celery, water, bay leaves, salt, and pepper in a large soup pot. Add more water if you like a thinner soup. Bring to a boil, then cover and simmer 30 minutes or until celery is tender. Remove and discard bay leaves.
Remove pot from heat, wait ten minutes, and then add the almond extract.
Serve in heated bowls.

Nutrition Facts : Calories 142.1, Fat 2.9, SaturatedFat 0.5, Cholesterol 39.4, Sodium 773.2, Carbohydrate 12.8, Fiber 3, Sugar 7, Protein 16.7

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