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Ingredients

• 4, 8 oz. Salmon Filets (Boneless & Skinless)
• 2 cans jumbo lump crab meat
• 8 oz brie cheese
• 3 tbsp sour cream
• 2 tbsp cream cheese
• 1/2 cup vinaigrette
• 1/4 cup fresh chives, finely chopped
• 20 stalks fresh, young asparagus
• 1/2 cup extra virgin olive oil
• 1/2 cup vegetable or chicken stock or boullion
• 2 oz butter
• 1 tbsp lemon juice
• 2 tbsp water
• 2 oz red bell pepper, minced
• Salt & pepper (to taste)

Description

Salmon Fillets Are Seared In Oil, Then Slit And Filled With A Mixture Of Crabmeat, Red Pepper, Brie, Sour Cream, And Cream Cheese, Then Baked. Cooked Asparagus Spears Are Served Under The Stuffed Salmon, And A Reduced Broth With An Emulsified Butter Mixtu

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