Recipe(tried): Pan Seared Salmon with Crab Crust and Mango-Dijon sauce

Pan Seared Salmon with Crab Crust
Source: Chef Larry's Recipe
Makes 4 servings

4 fresh salmon fillets,
6 ounce portions
1/4 cup seasoned flour (all-purpose flour seasoned with salt and pepper)
1 tbsp. cooking oil
16 to 20 whole chives
1 tsp. chopped parsley

For the crab crust
1 tsp. butter
1/3 cup celery
1/3 cup red bell pepper, fine diced
1/3 cup green bell pepper, fine diced
1 tsp. chives, minced
1 tsp. parsley, chopped
1/2 cup Dungeness crabmeat, drained well
1/2 cup snow crabmeat, drained well
1 tbsp. mayonnaise
3 dashes of Worcestershire sauce
squeeze of fresh lemon juice
salt to taste
fresh ground black pepper to taste
Mango Dijon Sauce (recipe follows)

Prepare Mango Dijon Sauce, reserve.

Prepare crab crust by melting butter in a small saute pan over medium heat. Add celery and peppers. Saute until tender, remove and cool. Transfer cooled mixture to a mixing bowl. Add crabmeat, mayonnaise, Worcestershire sauce, chives and parsley, mix well. Season with salt and pepper. Reserve.

Heat cooking oil in a saute pan or skillet. Lightly dredge salmon fillets in seasoned flour. Carefully sear salmon in hot oil on both sides. Remove and cool. Place cooled salmon fillets in a baking dish and top with crabmeat mixture. Spoon hollandaise sauce over each portion.

Bake in preheated oven at 350 degrees F for 10 minutes. Remove crab crusted salmon from oven.

Mango Dijon Sauce

1 tsp. butter
1 tsp. shallots, minced
1/4 cup dry white wine
2 tsp. Dijon mustard
1/2 cup mango, peeled and diced
1 cup chicken stock
1/2 cup heavy cream
salt to taste
fresh ground black pepper to taste

Melt butter in a saucepan over medium heat. Add shallots and saut? until translucent. Add white wine, bring to a boil. Simmer until 1/2 of the liquid is evaporated. Add Dijon mustard, mango and chicken stock bring to a simmer. Reduce heat and simmer for 10 minutes. Allow mixture to cool slightly.

Carefully puree with an immersion blender or regular bar blender until smooth. Return to saucepan and incorporate cream. Season with salt and pepper. Makes 2 cups