Keywords
Search:

Seafood Salmon Roulade

By The Canadian Living Test Kitchen

Tested till perfect

264 people added this to their Recipe Box
Bookmarks
Seafood Salmon Roulade

This recipe makes 8 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

Nutritional Info

Per serving: -
cal 414
pro 31 g
total fat 29 g
sat. fat 13 g
carb 5 g
fibre 0
chol 149 mg
sodium 314 mg
% RDI: -
calcium 4
iron 10
vit A 21
vit C 12
folate 16

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

Ingredients

  • 2 lb centre 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 bay 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, (or 1/4 tsp/1 mL dried)
  • 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

Preparation

Click here to view the step-by-step instructions for Seafood Salmon Roulade.

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

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.

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 (2.5 cm) border on both long and 1 short side, spread stuffing over salmon.

Starting at side with stuffing, roll up. With kitchen string, tie at 1-inch (2.5 cm) 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.)

Roast in 375°F (190°C) oven until thermometer inserted into stuffing through end of roll registers 160°F (70°C), about 50 minutes. Transfer to cutting board; tent with foil and let stand for 10 minutes.

Lemon Tarragon Beurre Blanc: Meanwhile, in small saucepan, boil shallots, vinegar and vermouth until reduced to 2 tbsp (25 mL), about 3 minutes. Reduce heat to low; whisk in butter, piece by piece, whisking until smooth. Add tarragon, lemon juice and salt.

Using chef's knife and gentle sawing motion, cut salmon crosswise into 1-inch (2.5 cm) thick portions, removing string. Serve with beurre blanc sauce.

Additional information :

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.


This recipe is part of Canadian Living's 60-Day Holiday Countdown. Don't miss a day of our exclusive holiday recipes, crafts, decorating ideas and more. Sign up today! >>

Already a member of My CL?
Just sign in to your My CL account and update your Profile page to include Canadian Living's 60-Day Holiday Countdown.

Source : Canadian Living Magazine: December 2005

Related content

Contests

All contests



Most popular videos

  • Slow Cooker Butter Chicken

    We've married our sumptuous butter chicken recipe with the ease of the slow cooker to create the ultimate Slow Cooker Butter Chicken. Food director Annabelle Waugh walks you through the steps in this video for a restaurant-worthy dinner every time.

  • Slow cooker pulled pork

    Watch how to create this tender, succulent pulled pork recipe with minimal effort and positive results every time.

  • 5 effective ab exercises

    Canadian Living fitness expert Pamela Mazzuca Prebeg shows you how to tone your abs with five exercises you can do at home.