stuffed salmon roll with creamy lemon butter sauce
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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yield
2 to 4
prep time
15 Min
cook time
20 Min
method
Bake
Ingredients For stuffed salmon roll with creamy lemon butter sauce
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1 lbsalmon fillets cut lengthwise into 6 equal strips
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1/2 cpanko bread crumbs
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1 Tbspeach whole grain mustard, lemon juice, olive oil, minced shallots and minced garlic
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1 tspeach fresh thyme, capers and ground sage
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6 Tbspmayonnaise
- CREAMY LEMON BUTTER SAUCE
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1/4 cdry white wine
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1 smshallot minced
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1 stickcold butter cut into 8 pieces
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3 Tbspheavy cream
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1juice of 1 lemon
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1 Tbspcapers
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pinch of pepper
How To Make stuffed salmon roll with creamy lemon butter sauce
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1Preheat oven 400 degrees. Gently pound down the salmon until they are about 1/8 inch thick.
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2In a bowl mix the breadcrumbs, oil, mustard, shallot lemon juice, capers, thyme and sage.
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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.
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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.
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5Remove toothpick from salmon and serve with sauce drizzled over top
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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