VALHALLA STUFFED
SALMON FILLET

2 tablespoons chopped shallots

2 tablespoons chopped celery

1/4 cup butter or margarine

1 teaspoon orange oil

1 tablespoon honey

1 teaspoon dried basil

1 teaspoon ground black pepper

1/4 cup white wine

1/2 cup cooked small bay shrimp

1/2 cup cooked chopped crab leg meat

1 salmon fillet, deboned and skinned

Clarified butter for brushing

1/4 cup toasted chopped pine nuts

Orange and lemon slices for garnish

Preheat the oven to broil. Sauté the shallots and celery in the butter and orange oil. Stir in the honey and add the basil, pepper, white wine, shrimp, and crab. Mix well. Remove the pan from the heat and let sit to cool.

Slice the salmon fillet down the back (lay the fillet on a cutting board and slice down the back toward the belly) and stuff with the shrimp and crab mixture.

Place the fillet on a broiling pan and brush with clarified butter. Place on the top oven rack and broil for about 8 minutes. The salmon should be moist and flaky.

Place the fillet on a platter, sprinkle with the toasted pine nuts. After the presentation on the platter, cut fillet into 4 serving-size pieces. Garnish with orange and lemon slices. Serve with dill sauce and/or tartar sauce on the side.

Makes 4 servings.