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Alaska King Salmon Fillet Oscar by Chef Keoni Chang

Alaska King Salmon Fillet Oscar by Chef Keoni Chang
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Servings
4
Cook Time
20 min
Servings
4
Cook Time
20 min
Alaska King Salmon Fillet Oscar by Chef Keoni Chang
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Cook Time
20 min
Servings
4
Cook Time
20 min
Instructions
  1. 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
  2. with the water and vinegar until mixture thickens. Remove from heat. Slowly whisk the melted butter until thickened. Season with cayenne
  3. and salt; stir in fresh tarragon. Keep warm, covered.
  4. 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
  5. pepper. Remove to a dish; hold warm.
  6. In the same pan, melt remaining butter. When butter is hot, add crab meat and warm through (keeping the sections together). Season with
  7. salt, pepper, and a squeeze of lemon juice. Remove to a dish; hold warm.
  8. 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
  9. 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
  10. through and skin is crispy, approximately 4 minutes. Turn fillets over; cook additional 2 minutes. Remove and drain on paper towels. Repeat
  11. with remaining 2 fillets.
  12. To serve, place 4 pieces of asparagus on the center of each plate crisscrossed. Set the salmon on asparagus, skin side up. Divide and
  13. 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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