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Oceanwood Country Inn
Mayne Island, British Columbia, Canada
Pacific Salmon Crusted with Dungeness Crab Served with Pickled Vegetable Salad
Sear the salmon pieces in the olive oil in a very hot pan; remove and set on a large plate to cool. Mix the crab, horseradish, basil, a pinch of salt, and the whipped egg whites. Place 1/6 of this mixture on each salmon piece. Refrigerate.
Place all the vegetables in a non-metallic container. Bring the water, vinegar, and spices to a boil, then immediately strain the hot pickling liquid over the vegetables and place in the refrigerator to cool.
Warm the salmon pieces at room temperature for 20 minutes. Bake at 190 degrees C (375 degrees F) for 10 minutes. Remove the pickled vegetables from the refrigerator, rinse under warm water, then saute them in butter for 2 minutes. Serve the salmon on a bed of sauteed vegetables.
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