Asparagus & Crab-Stuffed Salmon
Verrill Farm Executive Chef Kevin Carey cooks a salmon entree that will make jaws drop. Sauteéd fresh asparagus is combined with crab meat, herbs and spices. This mixture is used to stuff (seriously SATURATE) salmon fillets. Kevin serves the warm salmon over a bed of lemony pea tendrils. Gorgeous!
Use leftover herb stems and vegetable tops in stocks
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