1 (8 oz.) salmon fillet,
1 ounce crab meat from a can,
1 teaspoon lemon juice,
1 pinch fresh chopped dill,
1 teaspoon whipping cream,
dash of Tabasco or other hot sauce,
a few pearl onions,
salt and ground white pepper to taste.
Recipe: Season the salmon fillet and place it over parchment paper in a baking pan. Mix the crab meat with the cream, chopped dill, Tabasco, lemon juice and season to taste. Spread the crab mixture over the salmon fillet and press it gently. Put some pearl onions on top. Pour 2 ounces of water in the baking pan. Cook in a preheated oven at 400 F for 15 minutes or until ready. Cover the salmon with aluminum foil while baking, if you think it is necessary. I served the salmon fillet with paddy pan squash, multicolor carrots and mushroom-shaped roasted red skin potatoes.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.