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