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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Clean and pat dry salmon filets- set aside. | 2. Drain chopped crab meat- set aside. | 3. Use your favourite pan which is large enough to accommodate all of the ingredients, when finished. | 4. Heat olive oil and butter in pan- medium heat (you don't want to burn the liquid). | 5. Clarify coarsely chopped shallots; remove from pan and set aside. | 6. To the pan, add coarsely chopped crab meat; fast-fry until slightly brown; remove from pan and set aside. | 7. At this point, you may need more oil or butter-- you be the judge. | 8. Be sure your stove burner is set medium, to medium-low-- olive oil and butter heat through at low temperature. | 9. Add salmon filets, skin side down, to the pan, and cover. | 10. Allow filets to cook, skin side down, until the flesh is pink- approximately 10 minutes. | 11. Carefully turn the filets over, and allow to cook until the topside is nicely browned- approximately 5 minutes. | 12. Remove salmon filets from pan and place on a plate (skin side up) to keep warm-- carefully peel back, remove and discard skin-- cover filets, to keep warm. | 13. Prepare the Creamy, White Wine, Crab-Meat Sauce Add flour or corn starch to pan-- whisking constantly-- until all browning juices are absorbed Add 1/2 the quantity of milk, slowly-- whisking constantly-- When mixture is thickened, add balance of milk-- whisking constantly When completely blended, and smooth add crab meat and shallots Mix constantly, (with a mixing spoon) during this cooking process; you want the mixture to be well blended. | 14. Add Old Bay Seasoning and mix well-- Add white wine when crab meat mixture is completely blended and well thickened. Mix well to ensure a good blend. Turn off burner and cover pan while you prepare the salmon filets for serving. | 15. To serve, place salmon filets on two preheated dinner plates-- Divide crab meat mixture and sauce evenly between the two servings and spoon over Salmon Fillets. | 16. Serve with any kind of rice; orzo; baked potato; or just a mixed green salad with an olive oil/ balsamic vinaigrette-- crusty Italian bread or French baguette. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salmon fillet	2			1287.4696	0.0	179.8831	57.4828
crabmeat	0.5	package	chopped coarse	-	-	-	-
shallot	1 -2		chopped	0.0	0.0	0.0	0.0
extra virgin olive oil	1/4	cup		-	-	-	-
butter	1 1/2 - 2 1/2	tablespoons		0.0	0.0	0.0	0.0
bay seasoning	1/4	teaspoon	old	-	-	-	-
milk	1/2	cup	canned canned	276.0	6.648	2.748	28.608
white wine	1/4	cup		-	-	-	-
flour				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.