Faroe Island Salmon Oscar Recipe
served medium rare, blue lump crab meat, asparagus, bearnaise, choice of side olive oil & lemon
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Ingredients
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Salmon
Crab Topping
Asparagus
Béarnaise Sauce
Method
Preparing the Salmon
- 1
Season the Salmon
Rub the Faroe Island salmon fillets with olive oil, salt, and black pepper on both sides.
- 2
Sear the Salmon
Heat a non-stick skillet over medium-high heat. Add the salmon fillets skin-side down and sear for about 4-5 minutes, then flip and cook for another 3-4 minutes until medium rare.
Preparing the Crab Topping
- 3
Cooking the Asparagus
Making the Béarnaise Sauce
- 6
Prepare the Sauce Base
In a small saucepan, combine white wine vinegar, minced shallots, and tarragon. Simmer until reduced by half.
- 7
Make the Béarnaise Sauce
In a heatproof bowl, whisk the egg yolks and reduced vinegar mixture. Place over a pot of simmering water (double boiler) and whisk until thickened. Slowly stream in melted butter while whisking continuously until the sauce is thick and creamy. Season with salt and pepper.
Assembling the Dish
- 8
Plate the Salmon
On a plate, place the seared salmon fillet, top generously with the crab mixture, and drizzle with Béarnaise sauce.
- 9