Instructions: Thaw filo dough in package 3 to 4 hours in the refrigerator. Remove 6 sheets of the dough and place on the center of a cutting board. Brush liberally with melted butter. Place fillet in the center of the dough. Line the sliced mushrooms on top of the salmon. Place the crab meat on top of the mushrooms. Spread the cheese evenly on top.

Fold one side of the dough over the salmon and press down lightly. Roll up the other side and tuck ends under. Brush the entire surface of the filo dough with melted butter.

Bake at 350 degrees for 12 to 15 minutes.

Place orange juice, lemon juice and minced shallot in a sauce pan and reduce over medium heat till 1 tablespoon of liquid is left. Add cream and whisk in butter (cut into pieces). Do not bring to a boil, Place salmon on serving platter, surround with citrus sauce and sprinkle with fresh chopped parsley.

This recipe yields 2 servings.

Suggested Wine: Beverage suggestions: Dry Chardonay, California.

NOTES : Chefs Tip - Serve with Citrus Cous Cous. Spinach can be substitued for mushrooms.

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