(ARCHIVE) WILD SALMON OSCAR

Season Salmon on both sides with S&P.

Brush a pre-heated sizzle platter with Blended Oil. Carefully add Salmon, presentation side down, to the heated Oil. Sear on one side until golden brown.

Place into a 500°F oven. Cook until Salmon is just cooked through, but still moist, about 2-3 minutes, depending on the thickness of the portion.

Brush asparagus on all sides with Blended Oil. Season with S&P.

Place asparagus onto a sizzle platter. Cook in a 500°F oven until just tender, but still bright green, about 3 minutes.

Combine 1st portion of Beurre Blanc, crab and lemon juice into a stainless-steel bowl. Gently toss to thoroughly coat the crab with the sauce, being careful not to break up the pieces of crab.

Arrange asparagus, tips facing left, across the bottom of the bowl, as shown in the photo.

Ladle 2nd portion of Beurre Blanc over asparagus.

Place Salmon onto the center of the asparagus.

Carefully spoon crab mix neatly on top of the Salmon, as shown in the photo.