What is Salmon Oscar? A Delicious Recipe Worth Trying

Salmon Oscar is a fancy yet easy to make seafood dish that is sure to impress your dinner guests. Consisting of tender salmon served atop a bed of crisp asparagus and lump crab meat, it is then finished with a rich béarnaise sauce. Though it may sound intricate, Salmon Oscar is actually quite simple to prepare at home. Read on to learn all about how to make this elegant meal.

Overview of Salmon Oscar

Salmon Oscar is a popular appetizer or entree in upscale restaurants. It features wild-caught salmon preferably a fattier cut like king salmon cooked to medium doneness. The pink fish sits atop fresh green asparagus spears that provide texture and color contrast. Sweet lump crab meat and scrambled egg bearnese sauce add luxurious flavors and richness to balance the flaky salmon.

While the exact origin of Salmon Oscar is unclear, it is commonly believed to be named after King Oscar II of Sweden in the late 1800s. The dish was likely invented by a French chef to honor the king’s love of salmon, asparagus, crab and béarnaise sauce. It has since become a staple on menus at steakhouses and seafood establishments.

Beyond restaurants, Salmon Oscar makes for an impressive dish to serve at dinner parties or date nights at home. It comes together quickly if you prep your ingredients and sauces ahead of time. The crab meat can even be swapped for small shrimp if desired. Let’s look closer at what goes into this seafood sensation.

Ingredients in Salmon Oscar

The components of Salmon Oscar are quite simple, though high-quality and fresh ingredients are key Here is an overview of what you’ll need

• Salmon fillets – Look for at least 4oz portions ideally wild-caught. King salmon is a top choice for its rich flavor.

• Asparagus spears – Select thick, firm spears and trim the woody ends. Blanch briefly before using.

• Lump crab meat – Use real fresh or pasteurized crab, not imitation. Serve 1-2 oz per person.

• Bearnaise sauce – Make from egg yolks, butter, lemon juice, tarragon and other herbs.

• Salt, pepper, olive oil – For seasoning the salmon and asparagus.

• Parsley or tarragon – For optional garnish.

Pro tips include patting the salmon fillets dry before cooking so they sear better. Blanching the asparagus ahead of time ensures it cooks perfectly too. Now let’s go over the cooking process.

How to Make Salmon Oscar

With quality ingredients ready to go, Salmon Oscar comes together in just a few easy steps:

1. Make the béarnaise sauce: Whisk egg yolks, lemon juice, tarragon and other herbs in a double boiler. Once thickened, slowly drizzle in melted butter while whisking constantly until emulsified. Season with salt and cayenne pepper.

2. Cook the asparagus: Heat olive oil in a skillet over medium-high heat. Add trimmed asparagus spears and cook, turning occasionally, until bright green and lightly browned but still crisp. Season with salt and pepper.

3. Sear the salmon: Pat the fillets dry and season both sides with salt and pepper. Heat another skillet with oil over high heat. Carefully place the salmon fillets in skin-side down and cook 3-4 minutes per side until just opaque in center.

4. ** Finish the dish:** Place equal amounts of asparagus spears on plates. Top each with a salmon fillet, 1-2 oz lump crab meat and a drizzle of warm béarnaise sauce. Garnish with chopped parsley or tarragon if desired.

With the rich béarnaise, briny crab, tender asparagus and flaky salmon, this dish is sure to satisfy any seafood lover. The contrasts in texture between the vegetables, protein and sauce make each bite interesting. Now let’s explore some serving suggestions and substitutions.

Serving Ideas for Salmon Oscar

Salmon Oscar is elegant enough to serve as the star of a special occasion meal. Here are some ideas to round it out into a full dinner menu:

• As an appetizer, serve smaller 2-3 oz portions of salmon Oscar before an elegant main course like beef tenderloin or Cornish game hen. Provide toasted bread points or crostini on the side for spreading the extra béarnaise sauce.

• For a seafood-centric meal, precede salmon Oscar with crab cakes, oysters on the half shell or lobster bisque. Follow with a green salad and lemon sorbet for dessert.

• Offer a simple mixed green salad with vinaigrette dressing before salmon Oscar. Accompany it with roasted fingerling potatoes or wild rice pilaf and roasted asparagus. Finish the meal with a decadent chocolate cake or pot de crème.

• For a lighter approach, start with a watercress and grapefruit salad topped with avocado. Serve smaller 4oz portions of salmon Oscar over wilted spinach instead of asparagus. Fresh berries and Greek yogurt make a refreshing dessert.

The possibilities are endless when planning a meal around Salmon Oscar. Just be sure to include lighter sides and starters so the rich seafood dish can shine as the star attraction.

Possible Substitutions for Salmon Oscar

While the classic salmon Oscar recipe should be experienced in its true form at least once, there are ways to modify it by swapping out key ingredients:

• Fish: Instead of salmon, try halibut, snapper, trout or sea bass fillets. Sturdy white fish hold up well to the crab/béarnaise topping.

• Vegetables: For a change from asparagus, use green beans, roasted Brussels sprouts or simply a bed of baby spinach instead.

• Shellfish: Swap out the crab for shrimp, lobster or scallops depending on your tastes and budget.

• Sauce: If you don’t have tarragon for béarnaise sauce, try using chervil, dill, basil or parsley instead. Or make a simple lemon beurre blanc sauce by whisking butter into white wine and lemon juice.

Feel free to play around with the flavors and textures while keeping the basic assembly intact. Salmon Oscar is a very forgiving dish!

Tips for Making the Best Salmon Oscar

After learning all about the components that make up salmon Oscar, here are a few handy tips to ensure success when preparing it at home:

• Shop wisely: Splurge on the freshest wild-caught salmon and real lump crab meat you can find. Quality ingredients are key.

• Prep ahead: Make the béarnaise early in the day or day before. Blanch asparagus ahead too. Refrigerate components until ready to cook.

• Mind the heat: Cook the salmon over high heat for a nice crust but watch closely to prevent overcooking. Keep béarnaise sauce over very low heat when reheating before serving.

• Time it right: Aim to finish cooking the salmon and asparagus at the same time so they’re hot when plated. Reheat crab meat just until warmed through.

• Use care when plating: Place asparagus spears neatly on the plate before topping artfully with the salmon and crab. Drizzle béarnaise elegantly over the top and garnish minimally.

• Simplify if needed: If pressed for time or ingredients, broil the salmon and asparagus together seasoned just with olive oil, salt and pepper. Drizzle with fresh lemon and omit the crab/béarnaise.

With a refined presentation and complex flavors, Salmon Oscar is sure to be a seafood sensation at your next dinner party or romantic evening in. Just don’t be intimidated by its elegant appearance – follow the tips above and you’ll master this recipe with ease. Impress your guests with your culinary skills as you present this restaurant-worthy dish.

Frequently Asked Questions About Salmon Oscar

What kind of salmon is best for salmon Oscar?

Look for center-cut salmon fillets, preferably wild-caught varieties like king or sockeye. Coho and Atlantic salmon also work well. Go for at least 6 oz portions with the skin still attached for the best texture and flavor.

Can I make salmon Oscar without bearnaise sauce?

You can, but the rich sauce really makes the dish. Without bearnese, simply finish the salmon and asparagus with a squeeze of lemon juice and pat of butter. Or make a quick lemony cream sauce by simmering white wine, lemon juice, shallots and heavy cream.

What can I use instead of crab meat in salmon Oscar?

Lump crab meat provides delicious briny flavor but you can sub in cooked shrimp, lobster, or scallops instead. Canned lump crab is a budget-friendly alternative to fresh crab. Leftover grilled chicken also makes for an interesting twist.

Should you cook the crab for salmon Oscar?

No, the lump crab meat mixed into salmon Oscar should already be fully cooked. Simply fold in some fresh or pasteurized refrigerate