Salmon Filets With Creamy, White Wine/Crab-Meat Sauce
"The other night after dinner, the conversation was something like this. "Did you just make up this recipe?".... "Yes, I did." Then, you should share it with your "recipe- people"....That is what you ZAARians are "recipe-people"....Served with your favourite dry white wine, this recipe can be adapted to any thick-fleshy fish fillet....remember to leave the fish skin on for the cooking process....Remember to use shallots in this recipe, not white or green onion...shallot flavour is more distinctive, and compliments the other ingredients, without being overpowering...."
INGREDIENTS
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2 salmon fillets, with skin
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0.5 (6 1/2 ounce) package crabmeat, chopped coarse
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1 -2 shallot, chopped coarse
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1/4 cup extra virgin olive oil
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1 1/2-2 1/2 tablespoons butter
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1/4 teaspoon Old Bay Seasoning
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1/2 cup milk (not canned milk) or 1/2 cup whipping cream (not canned milk)
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1/4 cup dry white wine
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flour or cornstarch, for thickening
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