Atlantic Salmon Oscar Recipe

Place potatoes in a large pot and cover with cold salted water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until tender, about 12–15 minutes. Drain thoroughly and return to the warm pot to dry for 1–2 minutes.

Warm the milk and butter together (microwave or small saucepan) until butter melts. Pass potatoes through a ricer or mash until smooth. Gradually add the warm milk-butter mixture, mixing until creamy. Season with 1 tsp salt, 1/4 tsp pepper and stir in minced chives. Keep warm, covered, while finishing the dish.

In a small sauté pan over medium heat, melt 1 tbsp unsalted butter. Add the lump crab meat and gently warm for 1–2 minutes — do not break up the lumps. Stir in 1 tbsp lemon juice, 1 tbsp chopped chives and 1 tbsp parsley. Season lightly with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and keep warm.

Prepare pancetta

In a small skillet over medium heat, cook the diced pancetta until crisp and golden, about 4–5 minutes. Transfer to paper towel to drain and set aside, reserving rendered fat for optional use in hollandaise base.

Make the sabayon base

In a metal or glass bowl that will sit over a saucepan (double-boiler), whisk together 3 egg yolks, 2 tbsp white wine and 1 tsp white wine vinegar. Place the bowl over (not touching) simmering water and whisk constantly until the mixture becomes thick, pale and ribbon-like, about 3–4 minutes.

Emulsify with butter and finish

Remove the bowl from the heat. Very slowly whisk in the 6 tbsp cold butter cubes, a few at a time, until fully emulsified into a glossy sauce. Stir in the crisped pancetta (or fold in some of the reserved fat for extra flavor), then whisk in 2 tbsp grated Pecorino. Season with 1/4 tsp salt and 1/4 tsp black pepper. Adjust acidity with a little lemon juice to taste. Keep the hollandaise warm (set over very low warm water or in a thermos) until plating.

Preheat oven to 425°F (220°C) or preheat a grill. Toss trimmed asparagus with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Roast on a sheet pan in the oven for 8–10 minutes until bright green and just tender, or grill for 4–6 minutes, turning once. Keep warm.

Season and sear

Pat salmon fillets dry and season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add salmon, searing 3–4 minutes on the first side without moving to develop a golden crust.

Finish in oven (optional) / cook through

Flip the fillets and transfer the skillet to a 400°F (200°C) oven for 4–6 minutes for medium (internal temp ~125–130°F). Alternatively, continue on the stovetop over medium heat for another 3–4 minutes, spooning pan juices over the fish, until cooked to desired doneness. Remove and let rest for 2 minutes.

Divide mashed potatoes among 4 warmed plates, making a shallow well in the center of each. Place a salmon fillet atop each potato portion. Arrange 3 asparagus spears alongside each fillet.

Top each salmon fillet with roughly 2 oz warm lump crab meat (divide the 8 oz among 4). Spoon 2–3 tbs of the carbonara hollandaise over the crab and salmon, allowing some sauce to cascade onto the potatoes.

Garnish with the crisped pancetta bits on top of the hollandaise, a sprinkle of chopped parsley, a few microgreens or baby spinach leaves, and a lemon wedge on the side. Serve immediately.