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
Preparation time: 5 minutes.
Cooking time: 30 minutes.
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...
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