4 center cut Atlantic salmon fillets (8 ounces each)
Salt and white pepper to taste
⅛ cup panko bread crumbs
¼ red pepper, diced small
½ celery rib, diced small
2 scallions, diced small
½ mango, diced
3 tablespoons mayonnaise
2 shakes hot pepper sauce
1 shake Worcestershire sauce
1 teaspoon Dijon mustard
Pinch Old Bay seasoning
Pinch Cayenne pepper
¾ pound lump crab
¼ cup Champagne or white wine vinegar
¼ cup good white wine
2 tablespoons minced shallots
3 tablespoons chopped fresh tarragon leaves, divided
Freshly ground black pepper
3 extra-large egg yolks
½ pound (2 sticks) unsalted butter, clarified
Cut a pocket into the side of each salmon filet; be gentle, do not cut through).
For the filling: In a mixing bowl add everything but crab and mix thoroughly. Fold in crabmeat gently divide mixture into even parts; stuff the mixture into the pocket cut into salmon. Brush a light coat of olive oil on salmon and sprinkle with salt and white pepper.
For the sauce: Put the Champagne vinegar, white wine, shallots, 1 tablespoon tarragon leaves, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly.
Place the cooled mixture with the egg yolks and 1 teaspoon salt in the jar of a blender and blend for 30 seconds. With blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving.
To cook: Heat oven to 350 degrees.
In a medium saute pan heat clarified butter enough to coat bottom. Get pan searing hot and add salmon and sear till nicely golden brown.
Place salmon on a 6-inch cedar plank and bake about 8-10 minutes. Alternately, sear salmon on grill, place on cedar plank and close lid cook 10 minutes for a smokier taste.
Cut lemon in half, grill, face down, till marked. Cut in half again.
Place fillets on warm plates and top with sauce and grilled lemon.
Chef Carol Buckantz, Shiraz on the Water, Bloomingdale