Salmon w/ Crab Mash & Split Pea Gravy

Being a food blogger is great. I get to share my delicious recipes with all of you great people, plus I have them all stored in one handy place. I also get to participate in cool things like the Driscoll’s berry twitter event and Secret Recipe Club. On top of all that, I get to look at other food blogs constantly, all filled with AWESOME recipes. I have a notepad on my desktop that has been filling up with links to recipes that I “must” make. It is hard trying to think up your own original recipes sometimes when you are surrounded by so many other delicious ones! I have been on a spree lately making all sorts of things from other bloggers. This specific recipe is from one of my favorite blogs, Taste With the Eyes. She has complex recipes with awesome food photography.

Since I live in Colorado at the moment, it is hard for me to find lobster which was what her original recipe called for. I chose to use crab instead. I also only had split peas at my house when I made this dish, so I substituted them for the lentils.  These substitutions worked great and the dish was still delicious. This recipe has so many layers to it, but their salty and creamy flavors compliment each other perfectly.

Salmon w/ Crab Mash & Split Pea Gravy

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Servings 4

Ingredients

  

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• 4 yukon gold potatoes
• 1-2 tbsp butter
• 1 tbsp chives
• 4 oz lump crab meat
• salt and pepper to taste
• 1 jalapeño chopped
• 1/4 cup yellow bell pepper chopped
• 1/4 c. carrot chopped
• 1/4 cup yellow onion chopped
• 1/2 cup celery chopped
• 1/4 cup olive oil
• 2 tbsp flour
• 2 1/2 cups fish stock
• 3/4 cup cooked split peas
• salt & pepper to taste
• 4 salmon filets
• 1/4 cup fresh squeezed lemon juice
• 2 cups water
• 3/4 cup dry white wine
• 1 onion
• 1 carrot
• fresh parsley
• fresh thyme
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

 

• For the potatoes, bring a large pot of water to a boil and boil potatoes until soft (about 30-40 minutes).
• Drain, mash, then mix in the chives, butter and crab meat. Set aside and keep warm.
• For the gravy, heat oil in a large saucepan and caramelize the jalapeno, bell pepper, carrot, onion and celery (about 20 minutes).
• Add the flour and sauté until golden. Next, whisk in the fish stock and cook until sauce thickens (about 20 minutes).
• Strain the sauce from the vegetables, return to the pan and add the cooked split peas. Season to taste with salt and pepper.
• For the salmon, bring remaining ingredients to a boil in a large pot (for 30 minutes if possible).
• Poach the salmon until cooked through (about 10 minutes).
• To serve, spoon gravy on each plate, then with crab mash and top with salmon.

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