Instructions: In a skillet heat oil. Add shallots and saute until golden. Add chicken stock and white wine; simmer until liquid is reduced to one-third. Set aside.

Remove skin from salmon; discard. Cut filet into 6 equal pieces. Cut a pocket into one side of each salmon piece.

In a small bowl, combine oysters, chives, lime juice, salt and pepper to taste, and enough walnut oil to help mixture hold together; mix well. Place equal amounts of stuffing into each salmon pocket. Season salmon with salt and pepper; brush with walnut oil.

Place salmon in center of cooking grate. Grill 6 to 8 minutes until salmon is opaque and stuffing is heated through, turning once halfway through grilling time.

Meanwhile, return sauce to a simmer. Mix together egg yolks, mustard, and saffron; gently fold into sauce. Return to a simmer. Adjust seasoning with salt and pepper. Fold in whipped cream.

Place an equal amount of sauce on individual plates. Top each with one salmon fillet and garnish with dill, if desired.

This recipe yields 6 servings.

Wine Recommendation: A round, full-bodied, mouth-filling white, please. Chardonnay, Sauvignon Blanc, or a white Rhone. You may just purr.

Beer Recommendation: A rich, silky stout will act like a thick, burnt cream sauce for the smoky oysters and sultry salmon.

Comments: Tonight try a grilled center-cut salmon steak made even more enticing with an oyster stuffing.

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