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Crab Stuffed Steelhead

Yields1 Serving

Crab Stuffed Columbia River Steelhead with saffron risotto, frisee and herb salad, banyuls vinaigrette

Serves 4
 8 oz. Dungeness crab meat
 1/4 cup cream cheese, room temperature
 1/4 cup chevre cheese, room temperature
 1 tablespoon shallot, minced
 1 teaspoon each fresh parsley, thyme and tarragon, chopped zest of lemon
 1 teaspoon worcestershire
 dash or two tabasco salt and pepper
  4 cups risotto, cooked according to package instructions
  5-8 saffron threads
  2 tablespoons butter
 2 tablespoons parmesan cheese, shredded
 Frisee Herb Topper, recipe follows
 Banyuls Vinaigrette, recipe follows
Frisee Herb Topper
  1 teaspoon each, parsley, dill, celery heart leaves, chives, chopped
 2 bunches frisee, torn in a small bowl
 Toss all ingredients together and dress with Banyuls Vinaigrette.
Banyuls Vinaigrette
 Juice of 1/2 lemon
 1/3 cup Banyuls Vinegar - or Sherry Vinegar
 Salt to taste
 1/2 cup olive oil
 In a small jar combine all ingredients and stir well to combine

In a small bowl combine crab meat, cream cheese, chevre, shallot, parsley, thyme, tarragon, lemon zest, Worcestershire, Tabasco, salt and pepper and mix to combine. Set aside.
Cook risotto according to package instructions. Fold in saffron, butter and Parmesan just before serving. Preheat oven to 400 degrees F. Season each piece of salmon on both sides with a bit of olive oil, salt and pepper. Using a small sharp knife make and “x” at a flat angle in center of each piece of salmon. Open the “x” and place a dollop of crab mixture in the pocket/sit. Place salmon pieces on a baking sheet sprayed with pan spray. Roast in oven 8-10 minutes. Remove from oven. To serve place crab stuffed salmon on center of plate. Serve saffron risotto and Frisee Herb Topper alongside.