Ocean's-Salmon with Crab Sauce

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	Salmon with Crab Sauce

750 ml	salmon fillet, skin on, cut into 4 pieces	11⁄2 lbs.
10 ml	lemon pepper, diced	2 tbsp.
25 ml	butter	2 tbsp.
25 ml	flour	2 tbsp.
500 ml	homogenized milk	2 cups
125 ml	light cream cheese, cubed	4 oz.
1	lemon, juice and zest only	1
1	green onion, thinly sliced	1
1 can	(4 1⁄2 oz/128 ml) Ocena's Crabmeat with Legmeat	1 can

1. Season salmon with 1 tsp (5 mL) of the lemon pepper, set aside. Melt butter in a saucepan over medium-low heat. Stir in the flour and let cook, bubbling gently, for 1 minute. Gradually whisk in milk and add remaining 1 tsp (5 mL) lemon pepper. Cook, stirring often, until sauce has thickened, about 12 minutes.

2. Remove sauce from heat. Whisk in cream cheese until melted. Stir in lemon juice, zest, green onions and crab (with juices if using tinned). Keep sauce warm over very low heat, stirring occasionally.

3. Broil or pan-fry seasoned salmon for 3 - 5 minutes per side until salmon just flakes when pressed with a fork. Or, to barbecue, place salmon skin side down on an oiled grill and cook, covered, for 10 minutes, or until salmon just flakes when pressed with a fork. Top with crab sauce.