Salmon Oscar Recipe

Make the reduction

Combine white wine vinegar, dry white wine, minced shallots and half of the tarragon stems in a small saucepan. Simmer over medium heat until liquid is reduced to about 1 tablespoon (about 4–6 minutes). Remove from heat and cool slightly, then strain into a heatproof bowl, discarding solids.

Whisk yolks

Place the strained reduction in a heatproof bowl set over (but not touching) simmering water (double boiler). Add the egg yolks and whisk constantly until the mixture thickens slightly and becomes pale and ribbony (about 2–3 minutes). Keep the bowl over very gentle heat—do not scramble eggs.

Incorporate butter

Remove bowl from heat. Very slowly drizzle in the warm melted butter while whisking continuously until the sauce is thick and emulsified. If sauce becomes too thick, whisk in 1–2 tsp warm water. Stir in lemon juice, remaining minced tarragon leaves (reserve a pinch for garnish), salt and white pepper or a pinch of cayenne. Keep warm (not hot) in a thermos or over very low heat.

If using pre-cooked lobster, gently warm it in a skillet with 1 tbs unsalted butter over medium-low heat for 1–2 minutes just to heat through. Add 1 tsp lemon juice and season with 1/4 tsp salt and 1/4 tsp pepper. Toss gently and remove from heat. Keep covered to stay warm.

Preheat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). Toss trimmed asparagus with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper. Grill asparagus, turning occasionally, until char marks appear and spears are tender-crisp, about 4–6 minutes depending on thickness. Remove and keep warm or hold at room temperature.

Pat salmon fillets dry. Brush both sides lightly with 2 tbs olive oil total (about 1/2 tbs per side per fillet) and season with 1 tsp kosher salt and 1 tsp freshly ground black pepper evenly.

Preheat grill or grill pan to high heat (450–500°F / 230–260°C) so it is very hot for searing. Place salmon skin-side down and chargrill without moving for 3–4 minutes until skin is crisp and grill marks form. Flip and grill for an additional 2–4 minutes until salmon reaches medium doneness (internal temperature about 125–130°F / 52–54°C) or to your preference.

Remove salmon from grill and rest 2 minutes. Squeeze a little lemon zest or a wedge over each fillet.

Top each fillet with warm lobster chunks (about 2 oz lobster per fillet) and spoon 2–3 tablespoons of béarnaise sauce over the lobster and salmon. Arrange 4–6 asparagus spears alongside each fillet.

Place chargrilled salmon on warm plates. Add lobster and asparagus as directed. Spoon additional béarnaise on the side if desired. Sprinkle finished tarragon and microgreens or chives over the dish. Serve immediately with lemon quarters.