Salmon Fillets Topped with Crab, Leek and Chèvre
| Preparation: | 20 min |
| Marinating/Waiting: | 30 min |
| Cooking: | 15 min |
| Total: | 1 h 5 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Metro |
Recipe ingredients
- 4 salmon fillets
- 1 lemon, juiced
- 1/4 cup (60 mL) Irresistibles olive oil*
- 1 large leek, white part only
- 1 Tbsp. (15 mL) butter*
- 1/2 cup (125 mL) breadcrumbs*
- 113 g tin Irresistibles salad crab meat*
- 1/4 cup (60 mL) unripened creamy goat cheese
- 1 Tbsp. (15 mL) buter*
- Salt and pepper to taste
Preparation
Lay salmon fillets in a casserole and add lemon juice and olive oil.
Let stand 30 minutes.
Thinly slice the white part of the leek.
Melt first quantity of butter in a skillet over medium heat and cook leek until it begins to brown.
Add breadcrumbs and brown, stirring constantly.
Remove from heat. Stir in cheese and crab meat and season to taste with salt and pepper.
Melt second quantity of butter in a skillet over medium-high heat and cook salmon fillets 2 minutes per side.
Remove from heat and top each fillet with crab mixture.
Broil until topping is slightly browned.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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