Description

An elegant restaurant-style dish featuring tender pan-seared salmon topped with sautéed asparagus, buttery lump crab, and a rich homemade béarnaise sauce.

Ingredients

8 oz salmon filet

1/4 cup salted butter (divided)

1 teaspoon sea salt flakes

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes

1/4 teaspoon paprika

1/4 teaspoon dried chives

1/2 lb asparagus, trimmed

4 oz lump crab meat

1 teaspoon garlic paste

1 teaspoon garlic salt

2 tablespoons white vinegar

1 tablespoon sherry

2 teaspoons lemon juice

2 teaspoons stone ground mustard

1/2 shallot, minced

2 garlic cloves, crushed

3 sprigs tarragon, divided

2 egg yolks, room temperature

1/4 cup unsalted butter, melted

1/8 teaspoon sea salt

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Instructions

Prepare all ingredients. Preheat a large skillet over medium-high heat.
Finely chop 2 sprigs of tarragon and set aside. Remove leaves from the remaining sprig.
In a blender, combine white vinegar, sherry, lemon juice, mustard, shallot, garlic, and tarragon leaves. Purée until smooth.
Transfer mixture to a saucepan and simmer over high heat until reduced by half, about 10 minutes. Remove from heat.
Return reduced mixture to blender, add egg yolks, and purée. With blender running, slowly stream in melted unsalted butter to emulsify.
Transfer sauce to a saucepan over low heat and whisk until thickened. Stir in half of the chopped tarragon and set aside.
In a small bowl, mix sea salt flakes, black pepper, red pepper flakes, paprika, and dried chives. Reserve 2 teaspoons for asparagus.
In another bowl, combine lump crab meat with garlic paste and garlic salt.
Pat salmon dry and season both sides with remaining seasoning blend.
Add 2 tablespoons salted butter to skillet. Cook salmon about 5 minutes per side until internal temperature reaches 135°F. Remove and set aside.
Add 1 tablespoon butter to skillet. Sauté asparagus with reserved seasoning for about 4 minutes. Remove and set aside.
Add crab mixture to skillet with remaining butter and sauté 1–2 minutes until heated through.
To assemble, divide asparagus between two plates. Top each with salmon, spoon crab over top, and drizzle generously with béarnaise sauce.
Garnish with remaining chopped tarragon and fresh cracked pepper. Serve immediately.

Notes

Grill the salmon instead of pan-searing for a smoky flavor.

Use clarified butter in the béarnaise for a lighter option.

Substitute broccolini or green beans for asparagus if desired.

Add a squeeze of fresh lemon juice before serving for extra brightness.

Store leftovers in the refrigerator for up to 2 days and keep sauce separate if possible.

Reheat gently over low heat to prevent the béarnaise from separating.

Nutrition

Serving Size: 1 plated portion
Calories: 726
Sugar: 4 g
Sodium: 920 mg
Fat: 58 g
Saturated Fat: 30 g
Unsaturated Fat: 24 g
Trans Fat: 1 g
Carbohydrates: 10 g
Fiber: 2 g
Protein: 42 g
Cholesterol: 285 mg