Salmon Filets With Creamy, Wine/crab-meat Sauce

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 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 wine
• flour or cornstarch, for thickening

Recipe

• 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, 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 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.