Salmon Oscar

4 6-8ounce filets wild King Salmon
8 ounces fresh crabmeat
12 fresh asparagus spears, blanched

Poaching mixture:
3 cups water
1 cup white wine or vegetable stock
1 teaspoon salt
1 lemon, quartered
1 teaspoon thyme leaves
1 bay leaf

Bring the poaching mixture to a slow boil and add the salmon. Cook for 8-12 minutes, or until the salmon is opaque. Remove the salmon from the pan and place on an ovenproof baking dish. Place 2 ounces of crabmeat and 3 asparagus spears on each filet and top with a spoonful of lime-cilantro butter. Broil for 3-4 minutes. Remove from the oven and place on individual serving dishes.
Lime-Cilantro Butter
1 pound butter at room temperature
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon lime juice
1/4 teaspoon lime zest, minced
1 teaspoon red bell pepper, minced

Mix all ingredients together until thoroughly combined.

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