Salmon Filets With Creamy, White Wine/Crab-Meat Sauce
The other night after dinner, the conversation was something like this. "Did you just make up this recipe?".... "Yes, I did." Then, you should share it with your "recipe- people"....That is what you ZAARians are "recipe-people"....Served with your favourite dry white wine, this recipe can be adapted to any thick-fleshy fish fillet....remember to leave the fish skin on for the cooking process....Remember to use shallots in this recipe, not white or green onion...shallot flavour is more distinctive, and compliments the other ingredients, without being overpowering.
- Ready In:
- 2 salmon fillets, with skin
- 0.5 (6 1/2 ounce) package crabmeat, chopped coarse
- 1 -2 shallot, chopped coarse
- 1⁄4 cup extra virgin olive oil
- 1 1⁄2 - 2 1⁄2 tablespoons butter
- 1⁄4 teaspoon Old Bay Seasoning
- 1⁄2 cup milk (not canned milk) or 1/2 cup whipping cream (not canned milk)
- 1⁄4 cup dry white wine
- flour or cornstarch, for thickening
- 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.
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I made this for dinner the other night for hubby and I. We enjoyed the creamy sauce over brown rice and with broccoli as a side. I used much less than 1/4 cup of olive oil and only 1 tablespoon of unsalted butter. As I was only eye-balling (and not properly measuring), I accidentally added more than 1/2 cup heavy cream and therefore increased the wine as well (to balance the flavors). Due to the unsalted butter and the sweetness of the heavy cream, I felt that the final sauce needed salt to finish the flavors. Hubby also liked a dusting of fresh cracked pepper over his plate. This was a nice change of pace from the way we usually prepare our salmon.2Reply