Crab Topped Salmon Recipe
RATATOUILLE OF LOCAL SQUASH/BRAISED GREENS SAUCE CHORON/POTATO NEST
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Ingredients
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Crab Topping
Salmon
Ratatouille of Local Squash
Braised Greens Sauce Choron
Potato Nest
Method
Crab Topping
- 1
Prepare the Crab Topping
In a bowl, combine fresh crab meat, mayonnaise, Dijon mustard, lemon juice, chopped parsley, salt, and black pepper. Mix gently until well combined and set aside.
Salmon
- 2
Prepare the Salmon
Preheat your oven to 375°F (190°C). Pat the salmon fillets dry with a paper towel and rub them with olive oil, salt, and black pepper. Place them on a baking sheet lined with parchment paper.
- 3
Bake the Salmon
Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from the oven and top each fillet with the crab topping.
Ratatouille of Local Squash
- 4
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add zucchini, yellow squash, red bell pepper, red onion, and garlic. Sauté for about 5-7 minutes, until the vegetables are tender.
- 5
Season and Finish the Ratatouille
Add salt, black pepper, and fresh thyme. Stir well and cook for an additional 2 minutes. Remove from heat and set aside.
Braised Greens Sauce Choron
- 6
Cook the Greens
In a saucepan, heat vegetable broth over medium heat. Add chopped kale or Swiss chard and cook until wilted, about 5 minutes.
- 7
Make the Sauce
Stir in heavy cream, tomato paste, salt, and black pepper. Simmer for 5 more minutes until the sauce thickens slightly. Remove from heat and set aside.
Potato Nest
- 8
- 9