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.
Provided by TOOLBELT DIVA
Categories Crab
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- 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.
SALMON TOPPED WITH CRAB RECIPE - (3.8/5)
Provided by PineyCook
Number Of Ingredients 11
Steps:
- 1. In a bowl, whisk together the egg yolks, mayonnaise, lemon zest, lemon juice, salt and pepper, dill, and hot sauce (if using). 2. Carefully add in the crab and combine. 3. Add the bread crumbs and stir gently to incorporate. 4. Set aside for 15 minutes to allow the mixture to come together. 5. Heat oven to 375°. 6. Line a baking sheet with tin foil and drizzle with olive oil. 7. Place the salmon fillets skin side down on the sheet. Drizzle olive oil over the top of the fish and season with salt and pepper. Dust with a sprinkling of dill. 8. Top each fillet with the crab mixture. 9. Bake for 18 - 25 minutes (depends on the thickness of your fish). Salmon is done when it flakes easily with a fork. 10. If tops need additional browning, run under the broiler for a minute.
BAKED SALMON TOPPED WITH CRAB
I'm on the L.A. weight loss program and I really wanted this for dinner! It was my first time making it and it was so good! I ate it with brown rice and mixed veggies.
Provided by 583819
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F.
- Take a baking pan and line it with foil. Spray a thin layer of PAM.
- Crumble crab meat.
- Take your salmon and cut open so it opens up like one of those science project boards. Season with one teaspoon lemon pepper. Close flaps.
- Spread mayonnaise on top of the fillet and sprinkle remaining lemon pepper onto salmon.
- Top salmon with crab meat.
- Sprinkle cheese onto the crab meat.
- Bake about 25 to 30 minutes.
- Then broil for 2 minutes or until the cheese turns brown.
Nutrition Facts : Calories 496.2, Fat 18.5, SaturatedFat 4.8, Cholesterol 195.3, Sodium 624, Carbohydrate 2.7, Sugar 0.4, Protein 75.2
STUFFED SALMON WITH BALSAMIC BUTTER SAUCE
Steps:
- For the crab cake mix: Gently mix the crab meat with the mayonnaise, lemon juice, mustard, seafood seasoning and Worcestershire sauce in a large bowl. Form four 4-ounce crab cakes.
- Preheat the oven to 475 degrees F.
- For the salmon: Make a small vertical pocket in each piece of salmon. Place a slice of Brie on the bottom of the pocket, top with 1 crab cake and another slice of Brie.
- Place the salmon in a large baking dish and add enough water to reach one-quarter of the way up the side of the salmon. Bake until pale and cooked through, 12 to 15 minutes.
- For the asparagus and sauce: Bring a large pot of salted water to a boil. Cook the asparagus just until crisp tender and bright green. Drain and plunge into an ice bath to stop the cooking.
- Put the vinegar and shallots in a saute pan and cook over medium heat until vigorously bubbling and reduced by three-quarters, about 2 minutes. Add a pinch salt and pepper, reduce the heat to low and slowly stir in the butter. If the sauce is too thin, continue to simmer over very low heat until desired thickness.
- In a second saute pan, heat the oil over medium-high heat until hot. Add the asparagus, season with salt and pepper and cook until warmed through. (The asparagus is already cooked so don't saute it too long.)
- Serve the salmon and asparagus over wild rice. Spoon over the sauce.
SALMON FILLET WITH SHRIMP AND CRAB STUFFING
Make and share this Salmon Fillet With Shrimp and Crab Stuffing recipe from Food.com.
Provided by David04
Categories Crab
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F degrees.
- Mix crab and shrimp in a small bowl, add cream cheese and mayo and stir. Fold in dill weed and chopped onion.
- Lay out salmon fillet. Pat dry with a paper towel and season to taste with salt and pepper.
- If the salmon is thick enough to cut a pocket into fillet then cut a pocket to place your stuffing. If it is a thin fillet, you place the stuffing in the middle and roll the fillet closed.
- Stuff equal amounts into each salmon fillet. Wrap tight with aluminum foil.
- Place in a coated baking dish.
- Bake for 20 minutes or until salmon is cooked to your desire.
Nutrition Facts : Calories 356.5, Fat 11.1, SaturatedFat 2, Cholesterol 173.1, Sodium 1056, Carbohydrate 5.7, Fiber 0.2, Sugar 2.6, Protein 55.1
SALMON WITH CRAB SAUCE
Found this online some where about a year ago. We love it. I usually just do two salmon filets and halve the sauce since I cook for just two of us. But if you do the whole sauce recipe and have leftovers it is great on toast for lunch the next day. I used skim milk. Elegant enough for a dinner party
Provided by wicked cook 46
Categories Crab
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut salmon into four portions and season with 1 teaspoon f the lemon pepper.
- Set aside.
- Melt butter in a saucepan over low-medium heat, wisk in flour and cook until bubbly for 1 minute.
- Slowly wisk in milk and remaining lemon pepper and continue stirring until thick, about 12 minutes.
- Remove from heat.
- Add cream cheese and stir until melted.
- Add lemon juice and zest , green onion and the crab and any liquid from th can.
- Keep warm over a very low heat.
- Broil or pan fry seasoned salmon about 3-5 minutes per side until salmon just flakes when press with a fork.
- Plate salmon and pour crab sauce over each filet.
SMOKED SALMON SALAD WITH CRAB DRESSING
Quick yet luxurious, this is a great supper for two - the fresh crab mix with mayo and cayenne is also delicious with potatoes
Provided by Sara Buenfeld
Categories Dinner, Starter
Time 15m
Number Of Ingredients 12
Steps:
- Mix the crabmeat with the mayonnaise and cayenne pepper. Set aside. Stir the lemon juice and oil together in a large bowl with some seasoning.
- Arrange the smoked salmon on 2 large plates. Add the endive, cherry tomatoes, avocado and shallot to the lemon dressing, toss well and pile onto the plates. Top with the crabmeat mixture, scatter over rocket leaves and serve with toast, if you like.
Nutrition Facts : Calories 538 calories, Fat 44 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 4.5 milligram of sodium
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