WALNUT CRUSTED SALMON WITH BEURRE BLANC SAUCE ENJOY DAN:

WALNUT CRUSTED SALMON WITH RASPBERRY BEURRE BLANC SAUCE

                                                                                               By CHEF DAN:

Serves 4

INGREDIENTS:

4 salmon fillets, skin removed

1 tablespoon mayonnaise

1 cup walnuts, finely chopped

BURRE BLANC RECIPE:

Makes 3 cups

2 shallots, finely diced

1-1/2-cups white wined

1/2-cup champagne vinegar

2 springs fresh tarragon or fresh basil

1 cup whipping cream

2-cups raspberry fresh or frozen

1-cup butter cut into tablespoons pieces

Salt and pepper to taste

DIRECTIONS:     (PRE-HEAT OVEN TO 350 DEGREES)

1.   Spray a baking sheet with Pam,

2.   Place salmon fillets on baking sheet and season with salt and pepper.

3.   Cover very lightly with mayonnaise.

4.   Gently press walnuts into the layer of mayonnaise.

5.   Bake for 15-20 minutes or until the salmon flakes with a fork.

6.   Top salmon with burrre blanc sauce.

PREPARING BURRE BLANC:

1.   Put shallots in a sauce pan with wine, vinegar and herbs.

2.   Boil over medium-heat until the liquid is reduced to 1 tablespoon.

3.   Add cream and continue to boil and reduced to half.

4.   Whisk into the cream one tablespoons of butter at a time over very low heat.

5.   Allowing each tablespoon to melted into the sauce.

6.   Continue until all butter is incorporated into sauce.

7.   Add 1/2- of the raspberries, and cook over very low heat until ready to serve.

8.   Add remaining raspberries and gentle stir in.

9.   Season with salt and pepper to taste.

ENJOY DAN:                     BON-APPETITE!!