steak-wrapped salmon with wine dijon bechamel

How To Make steak-wrapped salmon with wine dijon bechamel

• 1

  To press your salmon, you can either wrap in plastic wrap and place between two heavy objects, like I did, or use a rolling pin.
• 2

  Sprinkle steak with salt, pepper, and paprika.
• 3

  Layer steak,then salmon, then spinach, then mushrooms. Repeat this for second roll.
• 4

  Roll tightly and neatly. You may hold it in place with a toothpick, but I didn't need to do so.
• 5

  Warm a skillet that has a lid to medium. Add butter, rosemary, worchestershire, wine, and brown sugar. Whisk until butter and brown sugar is melted.
• 6

  Lower heat to simmer. Place steak salmon rolls seam down. Place lid atop and slow cook.
• 7

  In a separate pot, place all bechamel ingredients. heat to medium.
• 8

  Whisk until cheese and butter is smoothly blended. Then lower heat to lowest setting. Allow to thicken.
• 9

  Rolls should be done in 10 minutes. You can check by looking at the layers from the side. Do not unroll. If using toothpicks, remove them. Spoon sauce from skillet on rolls.
• 10

  Turn off heat for skillet. Allow roll to rest with lid on for 5 minutes.
• 11

  Remove roll from skillet with tongs and place on serving plate.
• 12

  Generously spoon bechamel over roll.
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