Steelhead topped with asparagus, dungeness crab and finished with bearnaise sauce
Rub both sides of salmon pieces with olive oil and season with salt and pepper. Pan fry, bake or BBQ salmon as you like. Combine blanched asparagus, crab meat, lemon zest, butter, salt and pepper in small bowl. Mix to combine. To serve place salmon on center of plate, top with crab and asparagus mixture and drizzle with Bearnaise Sauce.
Combine wine, vinegar, shallot, tarragon and pepper in small sauce pan. Bring to boil over high heat and cook until liquid is reduced by 3/4 – about 1 minute. Place tarragon mixture, egg yolk, lemon juice, salt and cayenne in blender and pulse 5 seconds. Stream melted butter into mixture while blender is running until sauce is smooth. Will keep in refrigerator 5 days.
Ingredients
Directions
Rub both sides of salmon pieces with olive oil and season with salt and pepper. Pan fry, bake or BBQ salmon as you like. Combine blanched asparagus, crab meat, lemon zest, butter, salt and pepper in small bowl. Mix to combine. To serve place salmon on center of plate, top with crab and asparagus mixture and drizzle with Bearnaise Sauce.
Combine wine, vinegar, shallot, tarragon and pepper in small sauce pan. Bring to boil over high heat and cook until liquid is reduced by 3/4 – about 1 minute. Place tarragon mixture, egg yolk, lemon juice, salt and cayenne in blender and pulse 5 seconds. Stream melted butter into mixture while blender is running until sauce is smooth. Will keep in refrigerator 5 days.