 |
Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Found this online some where about a year ago. We love it. I usually just do two salmon filets and halve the sauce since I cook for just two of us. But if you do the whole sauce recipe and have leftovers it is great on toast for lunch the next day. I used skim milk. Elegant enough for a dinner party Ingredients:
1 1/2 lbs salmon fillets, skin on |
2 teaspoons lemon pepper, divided |
2 tablespoons butter |
2 tablespoons flour |
2 cups whole milk |
4 ounces cream cheese, cubed |
1 lemon, juice and zest |
1 green onion, thinly sliced |
4 1/2 ounces crab, canned, do not drain |
Directions:
1. Cut salmon into four portions and season with 1 teaspoon f the lemon pepper.
2. Set aside.
3. Melt butter in a saucepan over low-medium heat, wisk in flour and cook until bubbly for 1 minute.
4. Slowly wisk in milk and remaining lemon pepper and continue stirring until thick, about 12 minutes.
5. Remove from heat.
6. Add cream cheese and stir until melted.
7. Add lemon juice and zest , green onion and the crab and any liquid from th can.
8. Keep warm over a very low heat.
9. Broil or pan fry seasoned salmon about 3-5 minutes per side until salmon just flakes when press with a fork.
10. Plate salmon and pour crab sauce over each filet.
|
|