Mustard and herb crusted salmon from Cuvee
Courtesy of: Executive Chef Bob Iacovone, Cuvee
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Mustard and herb crusted salmon with crab and brie orzo and lemon confit

Basil, thyme and parsley—three of the herbs featured in this gallery—are used in this herbaceous recipe by Executive Chef Bob Iacovone, of New Orleans' Cuvee.

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