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Seattle, WA.


Stuffed Salmon Roulade

Stuffed Salmon Roulade

Seattles Best


salmon roulades

Stuffed with shrimp and scallops and napped with a delicate beurre blanc sauce, this salmon roll makes an elegant dish.

Servings: 8

  • 2 lb center cut salmon fillet
  • 1/4 tsp each salt and pepper
  • Seafood Stuffing:

  • 1 egg white
  • 8 oz raw black tiger shrimp, peeled and deveined
  • 8 oz sea scallops
  • 3/4 cup fresh bread crumbs
  • 1/3 cup chopped fresh chives
  • 1/4 cup chopped fresh parsley
  • 1 tsp grated lemon rind
  • 1 tsp chopped fresh tarragon
  • 1/4 tsp each salt and pepper
  • Lemon Tarragon Beurre Blanc:

  • 2 shallots, minced
  • 1/3 cup white wine vinegar
  • 1/4 cup dry vermouth
  • 3/4 cup unsalted butter, cubed
  • 1 tbsp chopped fresh tarragon
  • 1 tsp lemon juice
  • 1 pinch salt
  • Seafood stuffing:

    1. In bowl, whisk egg white until frothy; set aside. Finely chop shrimp; cut scallops into 1/2-inch cubes. Add seafood to egg white. Add bread crumbs, chives, parsley, lemon rind, tarragon, salt and pepper; toss to combine. Refrigerate.

    2. Place salmon fillet, skin side down, on cutting board. At one end corner, cut between flesh and skin just enough to grip skin. Holding skin with paper towel and angling knife slightly toward skin but without moving, slowly pull skin back and forth to remove. Discard skin. Trim any silver skin remaining.

    3. At thinnest long side and starting where salmon starts to thicken, cut in half horizontally almost but not all the way through; open like book. Sprinkle with half each of the salt and pepper. Leaving 1-inch border on both long and 1 short side, spread stuffing over salmon.

    4. Starting at side with stuffing, roll up. With kitchen string, tie at 1-inch intervals. Place, what was skin side down, on parchment paper-lined rimmed baking sheet. Sprinkle with remaining salt and pepper. (Make-ahead: Cover and refrigerate for up to 2 hours.)

    5. Roast in 375°F oven until thermometer inserted into stuffing through end of roll registers 160°F, about 50 minutes. Transfer to cutting board; tent with foil and let stand for 10 minutes.

    Lemon Tarragon Beurre Blanc:

    1. Meanwhile, in small saucepan, boil shallots, vinegar and vermouth until reduced to 2 tbsp, about 3 minutes. Reduce heat to low; whisk in butter, piece by piece, whisking until smooth. Add tarragon, lemon juice and salt.

    2. Using chef’s knife and gentle sawing motion, cut salmon crosswise into 1-inch thick portions, removing string. Serve with beurre blanc sauce.

    Tip: You will find that skinning and rolling the salmon is much easier if it’s cold. You can also ask the fishmonger to skin and butterfly the salmon to lessen the prep work at home.

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