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Simple Salmon Oscar for 2

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25-6 Winter Issue
Entertaining the Bakersfield Way by Miles Johnson

The complicated-looking main dish is ideal for couples to prepare together. By prepping the main course elements in advance—even the night before—you can relax and enjoy your evening while the meal practically cooks itself.


  • 2 Salmon Fillets
  • Olive Oil
  • Salt & Pepper to taste
  • 1 dozen Asparagus Spears
  • 1 C fresh cooked Lump Crab (Imitation Crab will work in a pinch)
  • 1 C prepared Béarnaise Sauce


  1. Gently rub both sides of the salmon fillets with olive oil and season with salt and pepper.
  2. Check for any remaining bones and remove. If prepping in advance, seal in an air-tight container or Zip-Loc storage bag until ready to bake. Otherwise, place in non-stick baking dish or one that is lightly coated with a non-stick spray. Set aside.
  3. Par-boil the asparagus and set aside. Pour in one cup of vegetarian or chicken stock to a sauté pan and bring to a simmer.
  4. Toss in your asparagus and allow the vegetables to steam-cook just until bright green (this will take only about a minute).
  5. Remove from heat and throw a couple handfuls of ice in the sauté pan over the asparagus. Easy.

Additional Tips

Fresh crab will need to be cooked and separated from the shell prior to assembling the main dish. Imitation crab can be used in place of fresh and doesn’t need to be pre-cooked. A classic Béarnaise sauce is tricky and time-consuming to make.

Knorr makes a quick and simple-packaged Béarnaise sauce that comes without all the fuss of clarifying butter. If you’re adventurous, you can prepare a homemade Béarnaise the day before to help save on cooking time.