Salmon Oscar Recipe

Prepare the Potatoes

Place the cubed red potatoes in a pot, cover with water, and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes. Drain and set aside.

Prepare the Shrimp

In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the minced garlic and sauté for 1 minute until fragrant. Add the shrimp and cook until pink and opaque, about 3-4 minutes. Remove from heat and set aside.

Sauté the Spinach

In the same skillet, add the remaining olive oil. Add the fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper. Remove from heat and set aside.

Sear the Salmon

Season the salmon fillets with salt, black pepper, thyme, and oregano. Heat a non-stick skillet over medium-high heat. Add a tablespoon of olive oil and sear the salmon fillets skin-side down for 4-5 minutes. Flip and cook for an additional 3-4 minutes until cooked through. Remove from heat.

Prepare the Hollandaise

In a heatproof bowl, whisk together egg yolks and lemon juice until thick and pale. Place the bowl over a pot of simmering water (double boiler) and whisk continuously. Gradually add melted butter while whisking until the sauce thickens. Season with salt and cayenne pepper. Remove from heat and keep warm.

Plate the Dish

On each plate, place a portion of sautéed spinach followed by a seared salmon fillet. Top the salmon with sautéed shrimp, and drizzle generously with hollandaise sauce. Serve with a side of the red potatoes.