DUNGENESS CRAB CAKE CRUSTED ALASKAN KING SALMON WITH LEMON BUTTER SAUCE
Serves 2
2 Fillets |
Fresh King salmon fillets, 6-8 oz each |
2 Tbs. |
Olive oil |
1/2 tsp. |
Kosher salt |
1/4 tsp. |
Fresh cracked black pepper |
| 4 each |
Elliott’s Dungeness Crab Cakes |
| 1/2 cup |
Lemon-butter sauce*(optional) |
Instructions:
1. Preheat oven to 375 degrees
2. Season both sides of the salmon fillets with salt and pepper.
3. Heat an oven safe sauté pan over medium high heat with olive oil.
4. Place fillets presentation side down in the sauté pan.
5. Sear until golden and turn over.
6. Place the two Dungeness crab cakes on top of each fillet and spread to cover.
7. Top with bread crumbs then place pan in a preheated 375 degree oven to roast for approximately 5-6 minutes or just until salmon loses its translucency.
8. Remove to warm serving platter and spoon butter sauce over each fillet then serve.
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Lemon-Butter Sauce
Makes approximately 1/2 cup<
1 Tsp. |
Shallots, minced |
1-1/2 Tbsp. |
Dry white wine |
1 Tsp. |
Heavy cream |
1 stick |
Unsalted butter, cut in 1/2 inch cubes (We prefer “Plugra” brand – found at Whole Foods) |
| 2 Tbs. |
Fresh lemon juice |
| 1/4 Tsp. |
Kosher salt |
| 1/8 tsp. |
Fresh cracked black pepper |
Instructions:
1. Prepare the butter sauce by combining the shallots, and wine in a small sauce pan until bubbling, add cream.
2. Cook 1 minute.
3. Working on and off the heat, whisk butter in small pieces to form an emulsion.
4. Add lemon juice, salt and pepper then mix thoroughly.
5. Hold warm until needed for service.
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