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.
prep time
15 Min
cook time
20 Min
method
Bake
yield
2 to 4
Ingredients
- 1 pound salmon fillets cut lengthwise into 6 equal strips
- 1/2 cup panko bread crumbs
- 1 tablespoon each whole grain mustard, lemon juice, olive oil, minced shallots and minced garlic
- 1 teaspoon each fresh thyme, capers and ground sage
- 6 tablespoons mayonnaise
- CREAMY LEMON BUTTER SAUCE
- 1/4 cup dry white wine
- 1 small shallot minced
- 1 stick cold butter cut into 8 pieces
- 3 tablespoons heavy cream
- 1 - juice of 1 lemon
- 1 tablespoon capers
- - pinch of pepper
How To Make stuffed salmon roll with creamy lemon butter sauce
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Step 1Preheat oven 400 degrees. Gently pound down the salmon until they are about 1/8 inch thick.
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Step 2In a bowl mix the breadcrumbs, oil, mustard, shallot lemon juice, capers, thyme and sage.
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Step 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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Step 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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Step 5Remove toothpick from salmon and serve with sauce drizzled over top
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