Print Options:

Columbia River Steelhead Oscar

Yields1 Serving

Steelhead topped with asparagus, dungeness crab and finished with bearnaise sauce

Serves 4
 4 6 oz pieces Columbia River Steelhead
 2 tablespoons olive oil
  Salt and pepper
 ½ pound asparagus, blanched and cut into ½’ batons
 4 oz Dungeness crab meat
 Lemon zest of 1 lemon
 2 tablespoons melted butter
 Salt and pepper
 ½ cup Bearnaise Sauce, recipe follows
Bearnaise Sauce
 1 tablespoon white wine
 2 teaspoons red wine vinegar
 1 teaspoon shallot, minced
 1 teaspoon tarragon, chopped
 ¼ teaspoon pepper
 1 egg yolk
 1 tablespoon lemon juice
 ¼ teaspoon salt
 Pinch cayenne pepper
 ¼ cup butter, melted
Columbia River Steelhead 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.

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.