Salmon Stuffed with Arugula and Crabmeat

¼ cup diced shallots

2 tablespoons olive oil

4 ounces baby arugula

Salt and pepper to taste

1 side of salmon (about 3 pounds), skin and bones removed

½ pound back-fin crabmeat

1 cup dry white wine

Heat oven to 375 degrees. Pull a sheet of aluminum foil that is 8 inches longer than the salmon and spray with nonstick cooking spray; set aside.

Saute the diced shallots in a hot pan with the olive oil until translucent. Add arugula and cook until wilted. Season with salt and pepper. Let cool.

Butterfly the salmon down the length of the fillet, being careful not to cut all the way through; open like a book and press flat. Spread the cooled arugula mixture over the entire surface of the salmon. Gently crumble the crabmeat on top of the arugula and season with salt and pepper. Roll the salmon into a tight roll, like a jellyroll.

Place the salmon on foil sheet and roll up tightly. With a sharp knife, cut the salmon roll through the foil into 1½-inch slices; you should have 8 portions.

Place the salmon pinwheels cut-side down in a shallow casserole with the white wine and bake 20 minutes.

Serves eight.

Chef Louis Pignotti, O'H American Grill, Hyatt Regency O'Hare, Rosemont