Pacific Salmon Crusted with Dungeness Crab Served with Pickled Vegetable Salad recipe

4.9193

Ingredients

Six 170-gram (6 ounces) pieces of salmon fillet

16 ml (1 Tablespoon) olive oil

Six 55-gram (2 ounces) portions of fresh crabmeat

22 ml (1-1/2 Tablespoons) fresh horseradish

30 ml (2 Tablespoons) fresh basil, chopped

Pinch of salt

2 egg whites, whipped to foamy consistency

18 radishes

12 baby carrots, cooked

6 baby beets, cooked

30 green beans, blanched until 3/4 cooked

1 medium red onion, sliced

150 ml (2/3 cup) water

150 ml (2/3 cup) white wine vinegar

50 ml (1/4 cup) red wine vinegar

30 ml (2 Tablespoons) coarse salt

5 ml (1 teaspoon) mustard seed

1 whole allspice or 5 ml (1 teaspoon) ground allspice

1 clove, whole garlic

5 black peppercorns

90 ml (6 Tablespoons) unsalted butter

Sear the salmon pieces in the olive oil in a very hot pan; remove and set on a large plate to cool. Mix the crab, horseradish, basil, a pinch of salt, and the whipped egg whites. Place 1/6 of this mixture on each salmon piece. Refrigerate.

Place all the vegetables in a non-metallic container. Bring the water, vinegar, and spices to a boil, then immediately strain the hot pickling liquid over the vegetables and place in the refrigerator to cool.

Warm the salmon pieces at room temperature for 20 minutes. Bake at 190 degrees C (375 degrees F) for 10 minutes. Remove the pickled vegetables from the refrigerator, rinse under warm water, then saute them in butter for 2 minutes. Serve the salmon on a bed of sauteed vegetables.