Salmon Fillets Topped with Crab, Leek and Chèvre

Salmon Fillets Topped with Crab, Leek and Chèvre
  • 4 servings
  • 0:20 Preparation
  • 0:15 Cooking
  • 1:05 Total Time


Add all
  • 4x6 oz
    (4x170 g)

    salmon fillets

  • 1

    lemon, juiced

  • 1/4 cup
    (60 mL)

    olive oil

  • 1

    large leek, white part only

  • 1 Tbsp.
    (15 mL)


  • 1/2 cup
    (125 mL)


  • 1/4 lb
    (113 g)

    salad crab meat

  • 1/4 cup
    (60 mL)

    unripened creamy goat cheese

  • 1 Tbsp.
    (15 mL)


  • Salt and pepper to taste


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.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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