Stuffed Salmon Roll with Creamy Lemon Butter Sauce
Featured Pinch Tips Video
- 1 lb
- salmon fillets cut lengthwise into 6 equal strips
- 1/2 c
- panko bread crumbs
- 1 Tbsp
- each whole grain mustard, lemon juice, olive oil, minced shallots and minced garlic
- 1 tsp
- each fresh thyme, capers and ground sage
- 6 Tbsp
- 1/4 c
- dry white wine
- 1 small
- shallot minced
- 1 stick
- cold butter cut into 8 pieces
- 3 Tbsp
- heavy cream
- juice of 1 lemon
- 1 Tbsp
- pinch of pepper
CREAMY LEMON BUTTER SAUCE
1Preheat oven 400 degrees. Gently pound down the salmon until they are about 1/8 inch thick.
2In a bowl mix the breadcrumbs, oil, mustard, shallot lemon juice, capers, thyme and sage.
3Take one piece of salmon and spread 1 tbsp of mayo on it. then spread about 2 tbsp. breadcrumb mixture over top. Roll up tightly and insert a toothpick to keep them from unrolling. Repeat with remaining salmon. Place on sprayed baking sheet and bake about 20 minutes.
4Meanwhile make the sauce.
Heat the wine and shallots together and bring to a boil. Let reduce until only about 2 tbsp liquid remain. Whisk in the butter one square at a time until all is incorporated. Whisk in the cream and lemon juice. Remove from heat stir in the capers.
5Remove toothpick from salmon and serve with sauce drizzled over top