1 (8 oz.) salmon fillet, 1 ounce crabmeat from a can, 1 teaspoon lemon juice, 1 pinch fresh chopped dill, 1 teaspoon whipping cream, dash of Tabasco, a few pearl onions, salt and freshly ground white pepper to taste.
Recipe: Season the salmon fillet and place it over parchment paper in a baking pan. Mix the crabmeat 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 ounce of water in the baking pan. Cook in a preheated oven at 400 F for 15 minutes or until ready. Cover the salmon with tin foil if you find it necessary. I served the salmon fillet with paddy pan squash, multicolor carrots and mushroom shaped red skin potatoes.
