Grilled Salmon Oscar Recipe
Grilled wild caught old bay salmon hollandaise lump crab asparagus.
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Ingredients
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Salmon
Hollandaise Sauce
Crab and Asparagus
Method
Preparation of Salmon
- 1
Seasoning the Salmon
Rinse the salmon fillets under cold water and pat dry with paper towels. Season both sides with Old Bay seasoning, salt, and black pepper.
- 2
Hollandaise Sauce Preparation
- 3
Melting the Butter
In a small saucepan, melt the butter over low heat until just melted. Remove from heat and let it cool slightly.
- 4
Whisking the Eggs
In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is pale and frothy.
- 5
Combining Ingredients
Place the bowl over a pot of simmering water (double boiler). Gradually whisk in the melted butter, a little at a time, until the sauce thickens. Season with salt and cayenne pepper to taste. Remove from heat and keep warm.
Preparing Crab and Asparagus
- 6
Cooking the Asparagus
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the asparagus and sauté for about 4-5 minutes until tender but still crisp. Remove from heat.
- 7
Combining Crab with Asparagus
In a bowl, gently fold the lump crab meat with the sautéed asparagus and lemon zest. Season with salt and pepper to taste.
Assembly
- 8
Plating
On each plate, place a grilled salmon fillet, top it with the crab and asparagus mixture, and drizzle with the hollandaise sauce. Serve immediately and enjoy!