Oyster-Stuffed Salmon Fillets

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 the salmon and discard. Cut filet into 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, then 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, then 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.