Ingredients

Instructions

  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.