Salmon with Crab Sauce
- Low carb
Salmon is good for both the brain and the heart, the chief centres of love and attraction. And when you smother this fish in a rich sauce of crab, it's fit for the most cherished and honoured lover in your life. Serve with a steamed or sautéed green vegetable.
Ingredients
- 2 salmon fillets, skin on (6 oz/175 g each)
- 1/4 tsp (1 mL) each salt and pepper
- 2 tbsp (30 mL) butter
- 1 egg yolk
- 2 tbsp (30 mL) whipping cream
- 1/4 cup (60 mL) dry white wine
- 2 tbsp (30 mL) minced shallots
- 1/2 cup (125 mL) cooked crabmeat (4 oz/120 g), flaked
- 1/4 cup (60 mL) chicken stock
- 1 tbsp (15 mL) clam juice (optional)
- Pinch mace or nutmeg
- 2 tbsp (30 mL) finely chopped chives or parsley
Preparation
Sprinkle both sides of salmon with salt and pepper. In nonstick skillet over medium heat, melt butter; cook salmon, skin side down. Cover and cook for 6 minutes; turn and cook until top is lightly browned and fish flakes easily, 2 minutes. Remove with slotted spatula; keep warm.
Meanwhile, beat yolk with cream; set aside. Add wine and shallots to skillet, stirring. Boil down to about 1 tbsp (15 mL) liquid. Stir in crabmeat, stock, clam juice (if using), and mace; cook for 30 seconds. Remove from heat and stir in egg yolk mixture. Return to heat and cook, stirring, until thick enough to coat spoon, 2 to 3 minutes. Stir in chives. Spoon over salmon.
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