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Live! From Jasper's Kitchen
 
Copper River Salmon Napoleon
Salmon
2 6-8 oz. Copper River Salmon
Olive oil
Preheat the grill to medium-high. Brush salmon with olive oil. Place salmon on hot grill,
side down, 4-5 minutes, turn and continue to cook 5-6 more minutes. Remove from grill.

Puff Pastry:
1 package frozen puff pastry dough
Divide the pastry slabs into 2 rectangles and brush with egg yolk.
Bake at 400 for 12-15 minutes, until the dough has risen nicely and has a golden color.

Basil Butter Sauce:
1 scallions
1 Tbl. Chardonnay
2 Tbl. butter
1 Tbl. fresh lime juice
1/2 cup cream
Cayenne pinch
6-8 torn basil leaves
1 tsp. Dijon Mustard

Peel and finely chop the scallions. Add butter to saute pan, saute scallions until golden, reduce with Chardonnay and lime juice. Add torn basil. Whisk in Dijon mustard and cream. Bring to a light simmer. Season with Cayenne to taste.

To Assemble
Begin layering Napoleon , starting with the puff pastry cut in 1/2 on the bottom, then a piece of Copper River Salmon, followed by the sauce and remaining 1/2 of pastry to cover.

Jasper's Notes: This recipe was originally prepared at the "Old Jasper's" on 75th Street. It is easier than you think, prepare the puff pastry the day before, the following day grill the Copper River Salmon, prepare the sauce in 5 minutes and layer. Garnish with fresh asparagus. You will easily impress your friends and family!