Cathy'S Caribbean Crab Topped Salmon

• For the salmon
• 2 pieces Fresh Salmon or firm white fish like turbot or swordfish
• 1 cup Fresh crabmeat
• 1/2 cup Good quality mayonaise
• 1 handful Fresh coriander
• 1 tablespoon Dijon Mustard
• 4 tablespoons Fresh breadcrumbs
• Pea and Mint Puree
• 1 packet Frozen Peas
• 1 bunch Fresh mint leaves
• 1/2 cup Fresh Cream
• salt and pepper to taste

1. Preheat oven to Gas Mark 5, 375 F 190 C. rnMethodrnMix the crab, breadcrumbs, mayo, chopped coriander and mustard together in a small bowl and season to taste with salt and pepper. Spread the crab mixture over the salmon and press down firmly so it forms a blanket on top of the fish. Now chill in the fridge for 15 mins to firm up before cooking.
2. In the meantime, make the pea puree by boiling your frozen peas for 2-3 minutes, strain and leave to cool. then in a blender mix with the fresh mint, cream and a good seasoning until a lovely thick mixture. This will make more than you need but it will keep in the fridge happily for a number of days.rnrnOnce the crab salmon has chilled place it on a baking tray in the pre-heated oven and bake for 20 mins until nicely browned on top and the salmon is fully cooked through.rnrnEnjoy!

salmon, salmon, fresh crabmeat, mayonaise, coriander, dijon mustard, fresh breadcrumbs, pea, mint, fresh cream, salt

Taken from food52.com/recipes/37948-cathy-s-caribbean-crab-topped-salmon (may not work)