Salmon with Crab Sauce
Serves 4
Ingredients
| 700g | salmon fillet, skin on, cut into 4 pieces (6oz each) | 1-1/2 lbs. |
| 10 ml | lemon pepper, minced | 2 tsp. |
| 30 ml | butter | 2 tbsp. |
| 30 ml | flour | 2 tbsp. |
| 500 ml | homogenized milk | 2 cups |
| 125 ml | light cream cheese, cubed | ½ cup |
| 1 | lemon, juice and zest only | 1 |
| 1 | green onion, thinly sliced | 1 |
| 1 can | Ocean’s Crabmeat with Leg meat (170g) | 1 can |
Directions
Note: Lemon pepper is a mixture of lemon zest and coarsely ground pepper, crushed together to infuse the flavours. There are also a number of commercially available premixes of lemon pepper available at your local grocery store.
| 1 | Season salmon with 1 tsp (5 ml) of the lemon pepper, set aside.. |
| 2 | Melt butter in a saucepan over medium-low heat. Stir in the flour and let cook, bubbling gently, for 1 minute. Gradually whisk in milk and add remaining 1 tsp (5 ml) lemon pepper. Cook, stirring often, until sauce has thickened, about 12 minutes. |
| 3 | Reduce to lowest heat. Whisk in cream cheese until melted. Stir in lemon juice, zest, green onions and drained crab. Keep sauce warm over very low heat, stirring occasionally. |
| 4 | Broil or pan-fry seasoned salmon for 3 - 5 minutes per side until salmon just flakes when pressed with a fork. Or, to barbecue, place salmon skin side down on an oiled grill and cook, covered, for 10 minutes, or until salmon just flakes when pressed with a fork. |
| 5 | Top with crab sauce. |
Recipes
