The fish tastes better when it marinates in the herb mixture overnight, so start this dish the night before.

• 4 each 7 oz fillets of salmon
• 20 asparagus (or however much do you like—asparagus is an aphrodisiac!)
• Micro mustard greens for garnish
• 1/2 lime
• Pinch brown sugar for salad

Marinade

• 1/8 lb brown sugar
• 1 cup fresh tarragon
• 1/4 cup fresh parsley
• 1/8 cup fresh basil
• Pinch salt and pepper
• 1 cup oil

Crab Crème

• 1/2 lb jumbo lump crab
• 2 cups cream
• 1 large shallot
• Pinch chopped parsley

1. Preheat oven to 400 degrees

2. In food processor, puree all herbs and brown sugar, add oil, season. Marinate salmon for one day in mixture.

3. Blanch asparagus in salted water for 1 minute and chill

4. In a sauté pan, place blanched asparagus and top with salmon, making sure herbs are coating fish

5. Place in preheated oven 12 – 16 minutes or until desired temperature is reached (medium rare 8 – 10 minutes)

6. In a small pan, sweat shallots (cook till tender); add cream, then season with salt and pepper. Add the crab and reduce over medium high heat for 4 – 6 minutes. Remove from heat and add parsley.

7. Remove salmon and veggies from oven

8. On a plate, arrange 5 asparagus, then top with salmon. Evenly portion crab sauce on side of fish

9. Garnish with micro greens dressed with salt and pepper, drizzle with lime juice and a pinch of brown sugar.

- By Brian Duffy