Salmon Filets With Creamy, White Wine/Crab-Meat Sauce





  • Clean and pat dry salmon filets- set aside.
  • Drain chopped crab meat- set aside.
  • Use your favourite pan which is large enough to accommodate all of the ingredients, when finished.
  • Heat olive oil and butter in pan- medium heat (you don't want to burn the liquid).
  • Clarify coarsely chopped shallots; remove from pan and set aside.
  • To the pan, add coarsely chopped crab meat; fast-fry until slightly brown; remove from pan and set aside.
  • At this point, you may need more oil or butter-- you be the judge.
  • Be sure your stove burner is set medium, to medium-low-- olive oil and butter heat through at low temperature.
  • Add salmon filets, skin side down, to the pan, and cover.
  • Allow filets to cook, skin side down, until the flesh is pink- approximately 10 minutes.
  • Carefully turn the filets over, and allow to cook until the topside is nicely browned- approximately 5 minutes.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.