RECIPE: Asparagus and Crab-Stuffed Salmon

Verrill Farm chef Kevin Carey cooks a salmon entree that will make jaws drop in this video from our friends at how2heroes.

Sauteéd fresh asparagus is combined with crab meat, herbs and spices. This mixture is then used to stuff  salmon fillets.

Kevin serves the warm salmon over a bed of lemony pea tendrils. Gorgeous!

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