Serves 4 Ingredients: Stuffed Salmon 1 cup beurre blanc sauce (recipe below) 4 5-ounce salmon fillets 6 ounces bay shrimp 6 ounces Dungeness crab meat 6 ounce brie cheese, cut into ½ inch cubes 3 tablespoon mayonnaise 1 tablespoon chopped fresh dill Pinch of salt and pepper Beurre Blanc Sauce (makes 1 cup) 6 ounces white wine 3 ounces white wine vinegar 3 whole black peppercorns 1 shallot, quartered 1 cup heavy cream 6 ounces cold, unsalted butter, cut into pieces 3 ounces cold, salted butter,cut into pieces Directions: Preheat oven to 400°F. Prepare the beurre blanc sauce and set aside. Split the salmon fillets lengthwise to form a pocket for the stuffing. Combine the shrimp, crab, brie, dill, salt and pepper. Gently blend in the mayonnaise to bind the mixture. Divide the stuffing mixture between the four pocketed fillets. When full, let the flaps cover the stuffing so…