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.


Featured Pinch Tips Video

Rating:

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

Directions Step-By-Step

1
Preheat oven 400 degrees. Gently pound down the salmon until they are about 1/8 inch thick.
2
In a bowl mix the breadcrumbs, oil, mustard, shallot lemon juice, capers, thyme and sage.
3
Take 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.
4
Meanwhile 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.
5
Remove toothpick from salmon and serve with sauce drizzled over top

About this Recipe

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