Classic Salmon Oscar
Cook salmon as desired - grilled, baked or pan fried.
Preheat oven to 425℉. Drizzle asparagus with the olive oil, toss with garlic, salt, and pepper. Arrange asparagus on a baking sheet in a single layer. Bake in preheated oven until just tender, 12 to 15 minutes depending on thickness.
While the salmon cooks, put 2 tablespoons of butter in a non-stick pan over medium heat. Once the butter is melted, add the lump crabmeat. Cook for 1-2 minutes, just until the crab is heated through. Set aside and cover to keep warm.
Make hollandaise sauce according to directions, add 2 egg yolks for additional creaminess. Cover and keep warm until ready to use.
To plate, put asparagus on plate and place cooked salmon on top of asparagus. Next, spoon a few ounces of crabmeat on top of the salmon and finish with the hollandaise sauce.
Preheat oven to 425℉. Drizzle asparagus with the olive oil, toss with garlic, salt, and pepper. Arrange asparagus on a baking sheet in a single layer. Bake in preheated oven until just tender, 12 to 15 minutes depending on thickness.
While the salmon cooks, put 2 tablespoons of butter in a non-stick pan over medium heat. Once the butter is melted, add the lump crabmeat. Cook for 1-2 minutes, just until the crab is heated through. Set aside and cover to keep warm.
Make hollandaise sauce according to directions, add 2 egg yolks for additional creaminess. Cover and keep warm until ready to use.
To plate, put asparagus on plate and place cooked salmon on top of asparagus. Next, spoon a few ounces of crabmeat on top of the salmon and finish with the hollandaise sauce.