Salmon Soup Oscar Recipes

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SALMON OSCAR



Salmon Oscar image

This classic Salmon Oscar pairs salmon with lump crab, asparagus and a rich Bernaise sauce for an out of this world meal that is simple to prepare!

Provided by Lisa Johnson

Categories     Main Course

Time 20m

Number Of Ingredients 8

8 ounces salmon filet
1 Tablespoon olive oil
1 Tablespoon unsalted butter (or ghee)
garlic pepper (or sea salt and ground pepper)
4 ounces lump crab meat
12 spears fresh asparagus (steamed)
4 Tablespoons Béarnaise sauce
chopped tarragon or parsley to garnish

Steps:

  • Make your Easy Blender Béarnaise Sauce and set it aside.
  • Heat the butter and olive oil in a cast iron skillet over medium-high heat. Season both sides of the salmon filets with garlic pepper, then place in the hot skillet.
  • Cook skin side up for 4 to 5 minutes, flip over and cook for an additional 4 to 5 minutes until salmon is cooked through. If using a thermometer, cook until center reaches 135 degrees.
  • Divide steamed asparagus between two plates and top with the grilled salmon.
  • Remove excess oil from the skillet and add the crab meat. Cook for one to two minutes until the crab is heated through.
  • Divide the crab meat over the salmon.
  • Drizzle with sauce, sprinkle with tarragon and serve.

Nutrition Facts : Calories 436 kcal, Carbohydrate 2 g, Protein 33 g, Fat 31 g, SaturatedFat 8 g, Cholesterol 105 mg, Sodium 753 mg, ServingSize 1 serving

SALMON SOUP OSCAR



Salmon Soup Oscar image

George Leonard Herter, author of the legendary 'Bull Cookbook,' attributes this recipe to King Oscar II of Norway and Sweden (1829-1907) and states that it was brought to Minnesota by Scandinavian immigrants. He also claims that it is "far better in taste than Bouillabaisse Marseillaise." I will not comment on George's culinary judgments or his historical work. I have corrected a couple of obvious errors in his recipe, but I would not dream of leaving out the surprise ingredient that is supposed to be added at serving time. Whether King Oscar thought of it or not, it's a nice touch.

Provided by ccferne

Categories     Very Low Carbs

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

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