• 1 boned, skinned salmon fillets - (8 ounces ea)
• 1/2 pound lump blue crab meat
• 2 large mushrooms -- sliced thin
• 3 tablespoons Borson cheese
• 1 package frozen Filo dough
• 1/2 cup melted butter

• 2 cups orange juice
• 4 tablespoons fresh lemon juice
• 1 tablespoon minced shallots
• 1/2 pound butter -- cut into 1 inch pieces
• 1/4 cup heavy cream

1. Thaw filo dough in the fridge for 3 to 4 hours. 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.
2. 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 degrees for 12 to 15 minutes.

1. Place orange juice, lemon juice and 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.
2. Place salmon on serving platter, surround with citrus sauce and sprinkle with fresh chopped parsley.

Serving Size: 2