Salmon, 6 oz filet
Heart of Romaine Lettuce
Fennel Bulb, sliced thin
Asparagus, blanched and split
Orange, segments
Campari Tomato, split
Mint Chopped
Granny Smith Apple, cubed 1"x1"
Danish Bleu Cheese Crumbles
Candied Walnuts
Orange Soy Vinaigrette

1 each
1/2 head
1/4 Cup
4 each
5 each
1 each
1 tsp
1/4 Cup
1/8 Cup
1/4 Cup
1.5 fl. oz.

Grill the salmon over a medium heat. Toss the fennel, asparagus, orange segments, tomato, mint, granny smith apples, bleu cheese crumbles and candied walnuts in a stainless steel bowl with 1 ounce of the orange soy vinaigrette. Place the romaine hearts in the center of the bowl, top with ½ oz of orange soy vinaigrette, add the tossed ingredients over the romaine hearts. Place the grilled salmon on one side of the plate leaning on the salad.

Clarified Butter
Flour
“Cleaned” Soft Shell Crab
Lemon Butter Sauce
Capers
Parsley, chopped

Click here for Crab Cleaning Tips!!!
It's good to know how to clean your crabs!

1 ounce
Flour each crab
2 each
1 ounce
1 tablespoon
1 teaspoon

1. Dredge crabs in flour
2. Saute crabs in clarified butter on medium heat.
3. Turn crabs when golden brown.
4. Place sautéed crabs on plate.
5. Ladle 1 ounce of lemon butter sauce onto crabs.
6. Sprinkle capers over sauce.
7. Sprinkle parsley over crabs.
8. Serve