Tag: salmon

Salmon Oscar

On By Isobar ExpeditionsIn Recipes, Virginia9 Comments

During our trip to Old Town Alexandria, Virginia, we had a very delicious meal that the restaurant called Salmon Chesapeake. It was salmon topped with lump crab meat with a cream sauce. For our attempt to replicate this meal, we went with a cross between a Veal Oscar and a stuffed flounder. We love Hollandaise sauce with salmon, so we decided to use that as our sauce, which worked out really well. This isn’t a complicated recipe at all, but it looks and tastes wonderful, so it is a perfect dish for entertaining. We ate it as a weeknight dinner with some asparagus, which made for a perfect combination. We used a packaged powder mix to make our Hollandaise sauce, but you can certainly make it from scratch if you prefer.

Salmon Chesapeake in Alexandria, Virginia

INGREDIENTS

  • 4 Salmon Filets – 4 oz each
  • 2 tbsp Extra Virgin Olive Oil
  • 1 Lemon
  • 1/8 tsp Garlic Powder
  • 1/2 lb Lump Crab Meat – cleaned of all shells
  • 1 cup Panko Breadcrumbs
  • 2 tbsp Mayonnaise
  • 1/8 tsp Cayenne Pepper
  • 1 Clove Garlic – minced
  • 1/4 Green Pepper – finely chopped
  • 1 Egg
  • 1 1/2 tbsp Spicy Mustard
  • Salt and Pepper to taste

INSTRUCTIONS

Pre-heat the oven to 350 degrees Fahrenheit. Rub the salmon with the olive oil and sprinkle with salt, pepper, and garlic powder. Zest the lemon over the salmon and then drizzle with the juice of half of the lemon. Place the salmon, skin-side down, onto a baking sheet lined with aluminum foil sprayed with a non-stick spray. Beat the egg in a small bowl with a fork or whisk. In a large mixing bowl, combine the crab, mayonnaise, mustard, breadcrumbs, egg, green pepper, garlic, and the juice from the other half of the lemon and mix until well blended. Transfer to the crab mixture to a small casserole dish that has been sprayed with a non-stick spray. Place the salmon and the crab mixture into the oven and bake for 20 to 25 minutes. If necessary, put the salmon on a higher rack than the crab mixture. Cook the Hollandaise sauce according to the directions. Remove the salmon and crab mixture from the oven and begin to plate. Spoon 1/4 of the crab mixture on top of each salmon filet and then drizzle with the Hollandaise sauce.  Serves four.

Crab Mixture
Baked Salmon Filet
Our Version of Salmon Oscar with Asparagus

 

The Wharf Restaurant in Alexandria, Virginia

On By Isobar ExpeditionsIn Virginia3 Comments

We tend to try and find good seafood whenever we travel places and our recent visit to Old Town Alexandria in Virginia was no different. We chose to go to The Wharf Restaurant and we were not disappointed. Located on the historic King Street in the heart of Old Town in a building that is over 200 years old, it has wonderful charm as well as fresh and delicious seafood. We stopped in for lunch and were surrounded by a variety of locals, a sure sign of a places popularity.

Outside of the Restaurant
The Bar Area

We started with a half-pound of steamed shrimp with an herb butter and what we assumed was Old Bay Seasoning. That probably could have been lunch on its own, but we followed it with Salmon Chesapeake, which is salmon stuffed with lump crab and a crab butter cream. The salmon was cooked perfectly and the crab was fresh and delicious. Although we didn’t get dessert while we were there, the bartender told us about a local ice cream shop called Pop’s because we kept seeing people walking by the window with ice cream cones.

Peel and Eat Shrimp
Salmon Chesapeake

With its exposed beams and stone walls, the ambiance couldn’t have been more perfect. Although we were there for lunch, it would be a wonderful location to have a romantic dinner for a special occasion. Every member of the staff that we talked to were all very friendly and welcoming. We certainly hope to have another opportunity to enjoy a meal at The Wharf again on a future visit.

Old World Ambiance
View of the Restaurant