Salmon Oscar Recipes

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.

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.

Steps:

• Preheat the oven to 350 degrees F. Coat a rimmed baking sheet with cooking spray. Place fish fillets on prepared baking sheet. In a medium bowl, combine shrimp, breadcrumbs, parsley, garlic powder, and butter, mix well. Top each fish fillet with an equal amount of shrimp mixture then asparagus. Drizzle half the Hollandaise sauce evenly over the asparagus and sprinkle with paprika. Bake for 20 to 25 minutes or until fish flakes easily with a fork. Heat remaining Hollandaise sauce on low until hot and serve over fish. Note: If tilapia is not your fish-of-choice, go ahead and substitute another white-flesh fish in this recipe. Even if it is, try another fish fillet next time for a variation on this simple and elegant meal.