Recipe of the Week – Peppered Salmon Roulade
From the Fish Entrée Collection at emealsforyou.com
We decided on salmon for dinner last night; but wanted to serve something a little different from our usual grilled or pan-roasted salmon. I usually have several salmon roulades frozen in my freezer. If you are going to make this you might as well make several and freeze them. The original idea came from a very good chef in Washington, D.C., Patrick Clark, who died very young but left his legacy in the dishes he prepared.
While the recipe below calls for a rather different way to cook this, pan fried in foil, I also make it in a 350 degree oven. Bake for 10 minutes, turning several times. Give this a try for a great meal or use as an appetizer for a buffet.
Peppered Salmon Roulade
|Meal:||Patrick’s Favorite (Celebration Meal Plans)|
|1||lb||salmon, one piece|
|1||pinch||salt and pepper to taste|
|2||Tb||pepper, fresh cracked|
Slice and clean the leeks, white part only. Heat butter in pan, sauté leeks until tender, remove and cool. Remove pin bones and skin from salmon. Place salmon on a cutting board, cover with plastic wrap and flatten with mallet or heavy pan until 1/2 thick. Place salmon on a large piece of aluminum foil, salt and pepper to taste and spread cooled leeks evenly on salmon, leaving 3/4 on top and bottom. Roll salmon into a log. Heavily sprinkle coarse cracked pepper evenly over outside of salmon and wrap tightly with foil, twisting ends.
Peel and seed tomato and cucumber. Dice into small pieces, place in bowl with mayonnaise, and lime juice, mix well.
Heat oil in heavy pan until very hot. Place salmon, still in foil, in pan and cook, turning constantly, for 3-4 minutes. Until when you push on side it offers resistance. Remove from pan, let rest for 5 minutes.
Place mayonnaise mixture on plate, cut salmon into 4 pieces, place two on each plate, sprinkle cilantro and chives around plate and serve.
You can find several other different but great recipes at emealsforyou.com.