Stuffed Fresh Atlantic Salmon

1 Filet of Salmon (I use approx. 2- 1/2 lb.) skin removed
12 ozs. fresh crabmeat
1 lb. fresh spinach
1 pack fresh mushrooms (Sliced in large pieces)
1 lb. Jarlsberg cheese (grated)
Johnny’s seafood seasoning
San Juan Islands Salmon Seasoning
Emeril’s Original Essence Seasoning
Extra Virgin Olive Oil

Rinse and pat dry filet. If using a nice ‘wide’ filet cut vertically down the center, other wise you may cut horizontally. Sprinkle one side of each piece with Johnny’s Seafood Seasoning. Season the other side with San Juan Seasoning. Line jelly roll pan with parchment paper and place one filet centered on pan. Set other piece aside. Sauté’ spinach and mushrooms with extra virgin olive oil till wilted. Add the crabmeat and jarlsberg cheese heat until cheese begins to melt. Remove from and allow to stand in colander to drain liquid. When all the liquid has drained from spinach and mushrooms, place the mixture on top of filet prepared on pan. Place the remaining filet on top of the stuffing mixture (San Juan seasoning side up). Sprinkle with Emril’s Essence. Heat in 350 preheated oven till salmon is done.

Since I use such thick cuts I cook about 30 min. in the center of the oven. Thinner or smaller portions will only take 10 - 15 min. Do not overcook and dry out fish. Remove from oven and allow to stand about 5 min. before cutting.

Top with Buerre Blanc Sauce and garnish with fresh diced red bell pepper and chopped parsley.

Buerre Blanc Sauce

This takes a little time but is simple. I start it first and while it is reducing I prepare the stuffing.

2 Tbls. minced shallots
8-10 peppercorns
1 1/2 cups dry white wine
2 ozs. fresh lemon juice
1 cup heavy cream (reduced)
1 1/2 lbs. unsalted butter (cubed in small pieces and room temp.)
salt and white pepper to taste
1 Tbls. fresh lemon zest

Combine the shallots, peppercorns, wine, and lemon juice in a saucepan. Reduce over med. to med.-high heat and reduce until nearly dry. Add reduced cream and simmer the sauce 3- 4 min. to reduce slightly whisking slowly as to keep mixture creamy.

Add the butter a few pieces at a time, whisking constantly to blend the butter into the reduction. The heat should be quite low as you work. Continue adding butter until the full amount has been incorporated.
Taste the beurre blanc and adjust with salt and pepper. Finish the sauce by adding the lemon zest. Serve immediately.

Note: to reduce cream... Simmer slowly over low heat until reduced by 1/2. It will have a creamy ivory color. Do not boil. Reducing the cream helps to stabilize the sauce.