Atlantic Salmon Recipe
Crab Crusted Salmon, Tarragon, Asparagus, Béarnaise
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Ingredients
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Salmon and Crab Topping
Asparagus
Béarnaise Sauce
Method
Preparing the Crab Topping
- 1
Make the Crab Mixture
In a mixing bowl, combine crab meat, mayonnaise, Dijon mustard, chopped tarragon, lemon juice, panko breadcrumbs, salt, and black pepper. Mix until well combined.
- 2
Prepare the Salmon
Preheat the oven to 400°F (200°C). Season the salmon fillets with salt and pepper. Place them on a baking sheet lined with parchment paper.
- 3
Add Crab Mixture
Spoon the crab mixture evenly over each salmon fillet, pressing it down gently to adhere.
Cooking the Salmon
- 4
Bake the Salmon
Bake the salmon in the preheated oven for about 15-20 minutes, until the salmon is cooked through and the crab topping is golden brown.
Preparing the Asparagus
- 5
Season the Asparagus
While the salmon is baking, prepare the asparagus by trimming the ends and placing them on a baking sheet. Drizzle with olive oil, and season with salt and pepper.
- 6
Roast the Asparagus
Roast the asparagus in the oven for about 10-15 minutes, until tender but still crisp.
Making the Béarnaise Sauce
- 7
Prepare the Reduction
In a small saucepan, combine white wine vinegar, tarragon leaves, and shallots. Simmer over medium heat until reduced by half. Strain and set aside.
- 8
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks and the vinegar reduction until creamy.
- 9
Add Melted Butter
Slowly drizzle in the melted butter while continuing to whisk until the sauce is thickened. Season with salt and pepper to taste.
Serving
- 10
Plate the Dish
Serve the baked crab-crusted salmon alongside the roasted asparagus. Drizzle the Béarnaise sauce over the salmon and garnish with additional tarragon if desired.
