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Salmon with Crab Sauce
Monday, 27 July 2015

By: Christine Hunt

 

1 ½ lbs salmon fillet, skin on, cut into 4 pieces

2 Tsp lemon pepper, divided

2 Tbsp butter

2 Tbsp flour

2 cups homogenized milk

4 oz light cream cheese, cubed

1 lemon, juice and zest only

1 green onion, thinly sliced

1 can (4 ½ fl.oz. / 128 mL) crabmeat or ¼ lb fresh crab meat

 

  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. Remove sauce from heat. Whisk in cream cheese until melted. Stir in lemon juice, zest, green onions and crab (with juices if using tinned).
  4. Keep sauce warm over very low heat, stirring occasionally.
  5. 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. Top with crab sauce.

Preparation time: 5 minutes.

Cooking time: 30 minutes.

Serves 4.

 

About Christine Hunt

Christine, a member of the Kwakiutl First Nation and third generation fisherman, keeps a busy schedule. She is the mother of three, a special advisor to the BC Fisheries Minister and serves on many other fishing industry boards and panels. For a change of pace, Christine’s favourite pastime is getting out on her seine boat. Her recipe is a delicious salute to seafood!

About the BC Salmon Marketing Council 
 This recipe was generously donated by the the BC Salmon Marketing Council. The Council was established in 1991 under the BC Farming Fishing Industries Development Act to promote the interest of producers of commercially harvested BC WILD Salmon.  The Council derives revenue by means of the BC Wild Salmon Levy and funding programs & activities. The Council is comprised of 11 Board Directors with extensive seafood industry experience including; Fishermen, Aboriginal, Union and Processor representatives.Partners include all sectors of the BC WILD Salmon industry: harvesters, distributors, processors, retailers, and food service operations. - See more at: https://www.psf.ca/blog/yoo-sah-or-sockeye-mulligan-stew#sthash.0NDWfnAj...