Crab Filled Salmon Roll

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Ingredients:
1 lb. salmon fillet, flattened slightly
1 ripe avocado, peeled and sliced

Filling
1/4 lb. (1/2) cup unsalted butter
1 lb. crab meat
3 tbs. chopped shallots or onion
2 garlic cloves, minced
1/2 cup bread crumbs or crushed Ritz crackers
2 Tbs. chopped parsley
Salt and pepper

Sauce
4 shallots, finely chopped
1/4 tsp. white pepper
1/2 tsp. salt
1/2 cup white wine vinegar
1/4 cup lemon juice
1 lb. unsalted butter, cut into cubes, chilled

Preparation:
In a large skillet, melt the butter and sauté shallots until soft. Add garlic and cook 1 minute more. Remove from heat and add the crabmeat (reserving 1/2 cup for garnish), bread crumbs, and parsley. Season to taste with salt and pepper.

Lightly salt and pepper salmon fillet. Place on plastic wrap. Place crab meat filling in a line along the center of the fillet. Roll fillet to surround crab meat. Place in baking dish seam side down.

Bake at 375° for 15 to 20 minutes until center is heated well. Test by cutting into the center with a knife.

While salmon is cooking, prepare Beurre Blanc sauce. In a saucepan, combine shallots, pepper, salt, vinegar and juice. Heat and reduce mixture to approximately 2 tablespoons. Reduce heat. Use a 3 quart saucepan of stainless steel, enamel, or coated aluminum. Whisk in butter bit  by bit over low heat. As butter melts and is incorporated, add more butter. Sauce should be light and fluffy.

Serving Suggestion:
Slice salmon roll into 1 inch pieces. Arrange two or three slices on a plate and top with sliced avocados and sprinkle with a few flakes of crab meat. Drizzle with beurre blanc sauce and serve immediately. Steamed brussel sprouts, sautéed spinach or steamed asparagus make good side dishes for the rich salmon roll.

Variation:
The crab filling can also be wrapped inside a rock cod fillet. This recipe makes enough filling to fill two lobster tails and the salmon filet.