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Author Notes: This dish was inspired by my recent holiday in Barbados, we ate a similar dish which was Mahi Mahi topped with a creamy crab coating, it was truly delicious. As this is baked in the oven, it makes sense to use a firm fish like turbot or halibut or salmon as I have used which is also a bit cheaper! Its also yummy served on top of my mint puree and some potato salad which is really summery! —Cathy Curran
For the salmon
- 2 pieces Fresh Salmon or firm white fish like turbot or swordfish
- 1 cup Fresh crabmeat
- 1/2 cup Good quality mayonaise
- 1 handful Fresh coriander
- 1 tablespoon Dijon Mustard
- 4 tablespoons Fresh breadcrumbs
Pea and Mint Puree
- 1 packet Frozen Peas
- 1 bunch Fresh mint leaves
- 1/2 cup Fresh Cream
- salt and pepper to taste
- Preheat oven to Gas Mark 5, 375 F 190 C. Method Mix the crab, breadcrumbs, mayo, chopped coriander and mustard together in a small bowl and season to taste with salt and pepper. Spread the crab mixture over the salmon and press down firmly so it forms a blanket on top of the fish. Now chill in the fridge for 15 mins to firm up before cooking.
- In the meantime, make the pea puree by boiling your frozen peas for 2-3 minutes, strain and leave to cool. then in a blender mix with the fresh mint, cream and a good seasoning until a lovely thick mixture. This will make more than you need but it will keep in the fridge happily for a number of days. Once the crab salmon has chilled place it on a baking tray in the pre-heated oven and bake for 20 mins until nicely browned on top and the salmon is fully cooked through. Enjoy!