Stuffed Salmon Roll with Creamy Lemon Butter Sauce

barbara lentz

By
@blentz8

These are rich and delicious. I usually save up the skinny pieces of salmon when I buy a fresh piece of fish. I use the thick parts of the salmon for other dishes and then when I freeze the thinner pieces and when I get enough I make them into salmon rolls.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
2 to 4
Prep:
15 Min
Cook:
20 Min
Method:
Bake

Ingredients

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
mayonnaise

CREAMY LEMON BUTTER SAUCE

1/4 c
dry white wine
1 small
shallot minced
1 stick
cold butter cut into 8 pieces
3 Tbsp
heavy cream
1
juice of 1 lemon
1 Tbsp
capers
pinch of pepper

Step-By-Step

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

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American