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
Continue After Advertisement
Ingredients
- 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
Directions
-
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!
See what other Food52ers are saying.