Best Salmon Oscar Recipes

Salmon Oscar Recipe - (4.5/5) image

Provided by rossboys

Number Of Ingredients 26

Asiago Herb Breadcrumbs recipe:
1/2 lb. Orzo Pasta
3 Tbsp Butter
1/4 Cup Grated Parmesan Cheese
4 -Salmon fillets (6 oz)
1/2 Cup Asiago Herb Bread Crumbs, see recipe below
1/4 Cup Soybean Oil
1 Cup White Wine Cream Sauce, see recipe below
4 Tbsp Sundried Tomatoes
1 Cup Asparagus, cut 1"
1/2 lb. Jumbo Lump Crab Meat
4 Tbsp Whole Butter
1/2 Lemon, juiced
1 Tbsp Basil, chopped
1 Tbsp Parsley, chopped
1 Cup Asiago Cheese, grated
1 Cup Fresh Breadcrumbs
1 Tbsp Basil, chopped
1 Tbsp Parsley, chopped
White Wine Cream Sauce Recipe:
1 Tbsp Butter
1 Tbsp Garlic, chopped
1/4 Cup Dry White Wine
1/2 Cup Chicken Broth
1/2 Cup Heavy Cream
1/2 Lemon, juiced

Steps:

1. Cook crzo pasta according to package (to al dente). 2. To cook the sauce: In a small saucepan, sauté garlic and butter until garlic is softened. 3. Add white wine and bring to a simmer; reduce wine by half. 4. Add chicken broth and heavy cream; let simmer for 5-7 minutes or until sauce begins to thicken. 5. Squeeze the juice of 1/2 fresh lemon into the sauce and season with salt and pepper to taste. Turn off heat and set aside. 6. In a 10" sauté pan heat 3 Tbsp butter and cooked Orzo, for approximately 2 minutes, finish with grated parmesan cheese, and place onto the center of a large serving platter. 7. Season the salmon with salt and pepper, and then press the face side of the salmon into the asiago herb breadcrumbs until thoroughly coated on one side. 8. Coat a large sauté pan with soybean oil and cook the salmon (breaded side down), for approximately 3 - 4 minutes or until golden brown, flip and cook for an additional 3 - 4 minutes and an internal temperature of 145° is reached. 9. Place the salmon on top of the orzo. 10. Place the white wine cream sauce into an 8" sauté pan with the sundried tomatoes, jumbo lump crab meat, asparagus, whole butter and juice of 1/2 lemon, and bring to a simmer; cook for 30 seconds. 11. Pour the sauce around the salmon and orzo placing the ingredients on the top and around the salmon. 12. Garnish with lemon wedges.

Salmon Soup Oscar image

Provided by ccferne

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (1 lb) can pink salmon
1 (30 ounce) can crushed tomatoes
1 cup onion, chopped
2 cups celery, chopped (with lots of leaves)
4 -6 cups water or 4 -6 cups vegetable broth
4 whole bay leaves
1 teaspoon salt (more to taste)
1 teaspoon ground black pepper
1/2 teaspoon almond extract

Steps:

Flake salmon and break up any noticeable pieces of skin and bone. Do not drain.
Combine salmon, tomatoes, onion, celery, water, bay leaves, salt, and pepper in a large soup pot. Add more water if you like a thinner soup. Bring to a boil, then cover and simmer 30 minutes or until celery is tender. Remove and discard bay leaves.
Remove pot from heat, wait ten minutes, and then add the almond extract.
Serve in heated bowls.

Nutrition Facts : Calories 142.1, Fat 2.9, SaturatedFat 0.5, Cholesterol 39.4, Sodium 773.2, Carbohydrate 12.8, Fiber 3, Sugar 7, Protein 16.7