Salmon Oscar was the special request for Mother’s Day from my Mom. I was in complete agreement; who can resist salmon, crab meat, asparagus, and Bearnaise?? Not me. It was a delectable choice and made for a super special Mother’s Day meal!
My Mother’s Day present was having my kiddo in the kitchen with me cooking. We had a blast! I was cooking at my parent’s house and you cannot appreciate how well you know your own kitchen until you are hunting through someone else’s. Of course, the Mom of the Hungry Goddess has a well-stocked kitchen – no need to ask where I get it!
There are several moving parts to this recipe so timing is important. Of course, no one can plan for an ancient rice cooker that took 2 hours to make rice that was edible. I was delighted to have my kiddo in the kitchen with me and we kept juggling all the other parts of the recipe to accommodate the rice with lots of laughter!
Purple Asparagus rocks the Universe. Seriously. Not only is it gorgeous, but it also has a milder flavor when cooked for those who are not huge fans of green asparagus (like me). Trim the woody stems – they are a bit tougher than green asparagus. Thanks to Frieda’s Produce for sending the purple asparagus and if you want to try it, talk to your produce manager about ordering some in. It is worth it!
To make life easier, I used Ina Garten’s “Blender Bearnaise” which works wonderfully! Watch your salt with this recipe though – I made adjustments to her recipe below. If it still comes out too salty, have some lemon juice on hand to balance it.
Salmon Oscar has all the components for a special meal – Mother’s Day, Father’s Day, date night, or holidays! You can also use veal, chicken, any fish, or steak in place of the salmon. Get creative and serve up a gourmet dish that is sure to please!
Ingredients (serves 4-6):
- 2 pounds of fresh Salmon
- 2 bunches of Purple Asparagus (or green asparagus)
- 1 pound of lump crab meat, rinsed well
- 1-2 cups of dried rice prepared according to package (I used long grain brown rice)
- 2 tablespoons of Olive Oil
- 1/2 stick of butter (unsalted)
- Salt and Pepper
Prepare the rice according to the package. I planned everything around the rice since that took the longest to cook.
Spread Olive Oil on Salmon and lightly salt and pepper the fish. Place on a baking pan. Preheat oven to 350F. Salmon will bake approximately 10-20 minutes according to the thickness of the fish. Watch carefully so it is not overdone. Make sure to get Salmon pieces that are of similar size if possible so that they cook at the same rate.
You can steam the asparagus – this took about 10 minutes once the water was boiling or even saute it while you are warming the crab.
While the salmon and asparagus are cooking, put 2 tablespoons of butter in a pan over medium heat. Melt the butter and add the crab. This is just to warm the crab, so you only need to keep it on until it is heated through.
To serve: plate the rice on the bottom, then the asparagus, then the salmon, then the crab, and then the Bearnaise Sauce drizzled over. Garnish with a bit of chopped tarragon and ENJOY!
Blender Bearnaise from Ina Garten with My Notes
- 1/4 cup Champagne or white wine vinegar (I used Rice Vinegar and it tasted great!)
- 1/4 cup good white wine (I like Sauvignon Blanc for cooking & I measure it out so it is not cold)
- 2 tablespoons minced shallots
- 3 tablespoons chopped fresh tarragon leaves, divided
- Kosher salt
- Freshly ground black pepper
- 3 extra-large egg yolks* – separate from the whites
- 1/2 pound (2 sticks) unsalted butter, melted (Definitely use the unsalted – I only had salted and it came out a bit salty until I added lemon juice)
Directions for Blender Bearnaise:
Put the Champagne vinegar (or whatever vinegar you are using), white wine, minced shallots, 1 tablespoon tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly.
**I waited until the last 5 minutes before serving to do this part – Place the cooled mixture with the egg yolks and 1 teaspoon salt in the jar of a blender (I would NOT add this additional salt the next time I make it) and blend for 30 seconds. With blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons of tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving.
Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender. Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.