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Salmon w/ Crab Mash & Split Pea Gravy

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Servings 4

Ingredients
  

  • 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.