Gene's Salmon Oscar
(Serves four)
Ingredients
1/2 lb. Orzo pasta
Butter, as needed
1/4 cup Grated parmesan cheese
4 - 6 oz Salmon filets
Cooking oil of choice
1/2 cup Asiago herb breadcrumbs (see recipe)
1 cup White wine cream sauce (see recipe)
1/2 cup Sun dried tomatoes, chopped
1 cup Parboiled asparagus, cut to 2 inch lengths
8 oz Jumbo lump crab meat
Lemon juice
Chopped basil
Chopped parsley
Lemon wedges for garnish
Asiago herb breadcrumbs recipe:
1/2 cup. Asiago cheese, grated
1/2 cup Breadcrumbs
1 tsp Chopped basil
1 tsp Chopped parsley
White wine cream sauce recipe:
1 tbsp Butter
1 tbsp Chopped garlic
1/4 cup Dry white wine
1/2 cup Chicken broth
1/2 cup Heavy cream
1 tbsp Lemon juice
Preparation:
Cook orzo pasta al dente - 9 mins. Drain and set aside.
Prepare sauce by sautéing garlic and butter until garlic is softened. Add white wine and reduce wine by half. Add chicken broth and heavy cream, simmering until sauce begins to thicken. Getting the sauce to thicken is important to the final presentation - take the time to do it right. Add lemon juice, stir and season with salt and pepper. Turn off heat and set aside.
In a large skillet, heat 3 tablespoons butter and the cooked orzo for 3 minutes and add grated parmesan cheese, stirring until mixed. Turn off heat and cover.
Lightly coat the top and bottom of salmon with oil. Salt and pepper to taste. Press salmon pieces into breadcrumb mixture until ONE side is thoroughly coated. Heat 3 tablespoons cooking oil in sauté pan and cook salmon, breaded side down, until golden brown, about 3-4 minutes. Make sure to get a good crust before turning over to cook for additional 3-5 minutes until salmon is cooked through. Turn off heat, cover and remove from heat.
Place sauce back on medium heat and add sun dried tomatoes, jumbo lump crab meat, asparagus and more butter. Bring to a simmer, stir and cook for 1 minute. Turn off heat.
Place a serving of orzo in the center of a plate; arrange a piece of salmon, crunchy side down, on top. Top with the sauce mixture, being sure to drizzle some sauce around the salmon and orzo. Garnish with lemon wedges.
Ingredients
1/2 lb. Orzo pasta
Butter, as needed
1/4 cup Grated parmesan cheese
4 - 6 oz Salmon filets
Cooking oil of choice
1/2 cup Asiago herb breadcrumbs (see recipe)
1 cup White wine cream sauce (see recipe)
1/2 cup Sun dried tomatoes, chopped
1 cup Parboiled asparagus, cut to 2 inch lengths
8 oz Jumbo lump crab meat
Lemon juice
Chopped basil
Chopped parsley
Lemon wedges for garnish
Asiago herb breadcrumbs recipe:
1/2 cup. Asiago cheese, grated
1/2 cup Breadcrumbs
1 tsp Chopped basil
1 tsp Chopped parsley
White wine cream sauce recipe:
1 tbsp Butter
1 tbsp Chopped garlic
1/4 cup Dry white wine
1/2 cup Chicken broth
1/2 cup Heavy cream
1 tbsp Lemon juice
Preparation:
Cook orzo pasta al dente - 9 mins. Drain and set aside.
Prepare sauce by sautéing garlic and butter until garlic is softened. Add white wine and reduce wine by half. Add chicken broth and heavy cream, simmering until sauce begins to thicken. Getting the sauce to thicken is important to the final presentation - take the time to do it right. Add lemon juice, stir and season with salt and pepper. Turn off heat and set aside.
In a large skillet, heat 3 tablespoons butter and the cooked orzo for 3 minutes and add grated parmesan cheese, stirring until mixed. Turn off heat and cover.
Lightly coat the top and bottom of salmon with oil. Salt and pepper to taste. Press salmon pieces into breadcrumb mixture until ONE side is thoroughly coated. Heat 3 tablespoons cooking oil in sauté pan and cook salmon, breaded side down, until golden brown, about 3-4 minutes. Make sure to get a good crust before turning over to cook for additional 3-5 minutes until salmon is cooked through. Turn off heat, cover and remove from heat.
Place sauce back on medium heat and add sun dried tomatoes, jumbo lump crab meat, asparagus and more butter. Bring to a simmer, stir and cook for 1 minute. Turn off heat.
Place a serving of orzo in the center of a plate; arrange a piece of salmon, crunchy side down, on top. Top with the sauce mixture, being sure to drizzle some sauce around the salmon and orzo. Garnish with lemon wedges.
