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1
For the crab cake mix: Gently mix the crab meat with the mayonnaise, lemon juice, mustard, seafood seasoning and Worcestershire sauce in a large bowl.
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2
Form four 4-ounce crab cakes.
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3
Preheat the oven to 475 degrees F.
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4
For the salmon: Make a small vertical pocket in each piece of salmon.
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5
Place a slice of Brie on the bottom of the pocket, top with 1 crab cake and another slice of Brie.
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6
Place the salmon in a large baking dish and add enough water to reach one-quarter of the way up the side of the salmon.
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7
Bake until pale and cooked through, 12 to 15 minutes.
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8
For the asparagus and sauce: Bring a large pot of salted water to a boil.
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9
Cook the asparagus just until crisp tender and bright green.
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10
Drain and plunge into an ice bath to stop the cooking.
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11
Put the vinegar and shallots in a saute pan and cook over medium heat until vigorously bubbling and reduced by three-quarters, about 2 minutes.
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12
Add a pinch salt and pepper, reduce the heat to low and slowly stir in the butter.
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13
If the sauce is too thin, continue to simmer over very low heat until desired thickness.
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14
In a second saute pan, heat the oil over medium-high heat until hot.
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15
Add the asparagus, season with salt and pepper and cook until warmed through.
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16
(The asparagus is already cooked so don't saute it too long.)
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17
Serve the salmon and asparagus over wild rice.
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18
Spoon over the sauce.
