8oz Filet of Salmon
1oz Blacken Seasoning
1 Head of Watercress
1 Can Blue Lump Crab Meat
1lb. (16-20) Shrimp
1 Bottle of Balsamic Reduction Glaze
1 Bottle of White Wine
1lb. Butter
1 Lemon

Blacken one side of the salmon put shrimp on wood skewers 3 1Ú2" and sautŽe together.  In another pan reduce 8oz cup of white wine and squeeze lemon juice in with it.  When reduced, turn off burner and add 4-6oz of butter, whisk in with a whip.  Place the salmon on a plate and put a small bunch of watercress on top, then crab meat on top of that.  Place the shrimp rods into the salmon filet and ladel sauce on top and drizzle with balsamic glaze.