Salmon Oscar Salmon Oscar is a salmon filet topped with crab meat and asparagus. It is traditionally served with a traditional Bernaise sauce, but do a quick substitute that works just fine. You can use salmon prepared your favorite way: grilled, broiled, baked, or poached. Serve over a bed of couscous or on an English muffin half. Ingredients: For fish:   4 salmon filets, 4-6 oz each   12 stalks of asparagus   8 oz. King Crabmeat For sauce:   1 tsp. fresh tarragon, chopped   1 tsp. shallot, chopped   ½ cup mayonnaise   1 tbl. dijon mustard   dash of salt and pepper Instructions: Prepare salmon as your like to your desired doneness. I like to rub the salmon with olive oil and add just a little salt and garlic-pepper seasoning before grilling. Prepare the asparagus. The asparagus can be steamed in a covered bowl in the microwave for about 4-5 minutes or on the stovetop. This is also good with grilled asparagus. (Season asparagus lightly with olive oil and salt and pepper before grilling.) Prepare the crabmeat. I like to use King Crab that I remove from the shell. If using frozen crab legs, thaw and then steam to heat before removing meat from shell. To prepare the sauce: Place all ingredients into a food processor and combine. To serve: Place salmon filet on either a bed of prepared couscous or an English muffin half. Place equal amounts of crabmeat on each filet and arrange the asparagus spears. Finally, spoon a small amount of the sauce over the top. Enjoy! Serves: 2 Return to Fish and Seafood Entree Index
Appetizers  | Fish & Seafood Entrees  | Poultry Entrees  | Beef & Pork Entrees  | Pizza   Sandwiches  | Soups  | Salads  | Sweets & Treats | Other  Adventures With Amy Homepage  | Original Recipe Collection Homepage www.AdventuresWithAmy.com |  Contact Amy