Ingredients
- Barnaise:
- 3 3 egg yolks
- 1 Tablespoon 1 Tablespoon water
- 1 Tablespoon 1 Tablespoon tarragon vinegar
- 1-1/2 1-1/2 sticks 6 oz. unsalted butter, melted
- 1 1 pinch cayenne pepper
- 1/4 teaspoon 1/4 teaspoon salt
- 1 Tablespoon 1 Tablespoon chopped fresh tarragon
- Garnish:
- 2 Tablespoons 2 Tablespoons 1 oz. unsalted butter, melted
- 16 16 fresh asparagus spears, peeled at the thick part of the stem, trimmed and blanched
- 8 oz. 8 oz. shelled Alaska King Crab meat
- Salt and pepper, to taste
- 1/2 1/2 of a lemon
- Salmon:
- 4 4 6 oz. each Alaska King Salmon fillet portions, skin on
- 1 teaspoon 1 teaspoon salt
- 1 teaspoon 1 teaspoon pepper
- 1/4 cup 1/4 cup canola oil
Servings:
Units:
Instructions
- To make Barnaise, in a heat-proof bowl (or the top of a double boiler) set over a pan of simmering water, vigorously whisk the egg yolks
- with the water and vinegar until mixture thickens. Remove from heat. Slowly whisk the melted butter until thickened. Season with cayenne
- and salt; stir in fresh tarragon. Keep warm, covered.
- To prepare the garnish, in a small saut pan, heat half (1 tablespoon) of the butter. Add asparagus and warm through. Season with salt and
- pepper. Remove to a dish; hold warm.
- In the same pan, melt remaining butter. When butter is hot, add crab meat and warm through (keeping the sections together). Season with
- salt, pepper, and a squeeze of lemon juice. Remove to a dish; hold warm.
- To sear the salmon, season the fish on all sides with the salt and pepper. In a 10-inch non-stick skillet, heat 2 tablespoons of canola
- oil. When oil is hot but not smoking, cook the salmon pieces 2 at a time, skin side down. Cook salmon until the flesh is cooked half way
- through and skin is crispy, approximately 4 minutes. Turn fillets over; cook additional 2 minutes. Remove and drain on paper towels. Repeat
- with remaining 2 fillets.
- To serve, place 4 pieces of asparagus on the center of each plate crisscrossed. Set the salmon on asparagus, skin side up. Divide and
- portion crab meat on the top of the salmon fillets. Divide and drizzle the sauce on the crab meat, salmon and asparagus.
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