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.
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.
© Société des alcools du Québec, 2007
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