Ingredients Jump to Instructions ↓

  1. 1 Whole side of salmon (2 lb)

  2. - skin and bones removed 1 tb Oil

  3. 1 c Minced onion

  4. 1/2 c White wine

  5. 2 ts Salt

  6. 1 ts White pepper

  7. 5 tb Butter

  8. 2 c Fresh bread crumbs

  9. 1 c Chopped parsley

  10. 3 tb Chopped fresh tarragon

  11. 2 ts Chopped fresh thyme

  12. 1/2 c Sherry

  13. 2 tablespoons butter in a large pot, place over medium heat and cook for 5 minutes. Add bread crumbs. Cook, stirring constantly,

  14. 3 minutes. Transfer contents to bowl and cool. Add parsley, tarragon and thyme. Lay fillet on work surface and carefully butterfly it by cutting in half to give you

  15. 2 thin fillets. Lay down a piece of parchment paper larger than the

  16. 2 fillets side by side. Brush it with oil. Lay the

  17. 2 pieces of salmon on the parchment head to tail, forming a large rectangular fillet of salmon. Spread cool stuffing evenly over the salmon and roll up the salmon cigarette style. Use the paper underneath to assist rolling tightly into a cylinder. Preheat oven to

  18. 350F. Place salmon roll in a baking pan and bake

  19. 35 minutes. Meanwhile, heat the sherry in a saucepan; cook, reducing by half. Remove from heat and whisk in the remaining butter. Unwrap the salmon from the paper and place on a platter. Pour the sauce over and serve immediately.


Send feedback