1 salmon fillets, boneless and skinless 8 oz.
1/2 pound lump blue crab meat
2 large mushrooms sliced thin
3 tablespoons Borson Cheese
1 package of frozen Filo dough
1/2 cup melted butter
SAUCE
2 cups orange juice
4 tablespoons fresh lemon juice
1 tablespoon minced shallots
1/2 lb. butter cut into 1 inch pieces
1/4 cup heavy cream
Servings: 2
Thaw Filo dough in package 3-4 hours in the refrigerator
Remove 6 sheets of the dough and place on the center of a cutting board
Brush liberally with melted butter
Place fillet in the center of the dough
Line the sliced mushrooms on top of the salmon
Place the crab meat on top of the mushrooms
spread the cheese evenly on top
Fold one side of the dough over the salmon and press down lightly
Roll up the other side and tuck ends under
Brush the entire surface of the filo dough with melted butter
Bake at 350* for 12-15 minutes
Place OJ, Lemon juice, minced shallot in a sauce pan and reduce over medium heat till 1 tablespoon of liquid is left
Add cream and whisk in butter (cut into pieces)
Do not bring to a boil
Place salmon on serving platter, surround with Citrus sauce and sprinkle with fresh chopped parsley