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Salmon Oscar
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<blockquote data-quote="Account Deleted" data-source="post: 129673" data-attributes="member: 886"><p>In light of everyone and their mother getting into the salmon lately, I thought I would share my newest dinner creation made with my fish from Sunday. </p><p>[ATTACH]7625[/ATTACH]</p><p></p><p>Asparaugus was sautéed with garlic powder and onion salt. Lump crab was lightly sautéed right at the end. Rice is just Uncle Bens Wild Rice and long grain mix. </p><p></p><p>Hollandaise sauce is two egg yolks, lemon juice, butter, dash of salt and two dashes of Louisiana Hot Sauce Salmon was seasoned with Tatonka Dust and placed in a very hot cast iron skillet, 1.5 minutes per side and plated as you see here. As Jiffy would say, this was not icky.</p></blockquote><p></p>
[QUOTE="Account Deleted, post: 129673, member: 886"] In light of everyone and their mother getting into the salmon lately, I thought I would share my newest dinner creation made with my fish from Sunday. [ATTACH=CONFIG]7625._xfImport[/ATTACH] Asparaugus was sautéed with garlic powder and onion salt. Lump crab was lightly sautéed right at the end. Rice is just Uncle Bens Wild Rice and long grain mix. Hollandaise sauce is two egg yolks, lemon juice, butter, dash of salt and two dashes of Louisiana Hot Sauce Salmon was seasoned with Tatonka Dust and placed in a very hot cast iron skillet, 1.5 minutes per side and plated as you see here. As Jiffy would say, this was not icky. [/QUOTE]
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