Salmon Roulade with Cilantro Pesto
On a Bed of Gazpacho Salsa
(recipe can be doubled/tripled easily)
1 ½ lb. salmon fillet, skinned and butterflied
• 1 small yellow pepper, cored, seeded and cut into 1/8 inch pieces (about ½ cup)
• ½ small cucumber, seeded, and cut into 1/8 inch pieces (about ½ cup)
• 2 Roma tomatoes, cored, seeded and cut into 1/8 inch pieces (about ½ cup)
• 1 small celery rib, cut into 1/8 inch pieces (about ½ cup)
• ½ small red onion, minced (about ¼ cup)
• ½ small jalapeño chile, stemmed, seeded, and minced
• 1 tablespoon minced fresh cilantro leaves
• ¾ teaspoon salt
• ¼ teaspoon fresh ground pepper
• 2 tablespoon extra-virgin olive oil
• 1 tablespoon red wine vinegar
Combine all ingredients together and refrigerate until ready to use. The salsa will keep for approx. 4 days.
• 1 cup chopped cilantro (packed)
• 2 tablespoons fresh lime juice
• ¼ cup extra-virgin olive oil
• ¼ cup pine nuts
• ¼ cup freshly grated parmesan cheese
• 1 clove garlic
Combine ingredients in food processor and set aside until ready to spread on the butterflied salmon.
Make the Gazpacho Salsa, cover and set aside in the refrigerator until ready to use.
Make the filling for the salmon roulade by following directions for the Cilantro Pesto.
Place the salmon on a cutting board and carefully butterfly it. Starting at one of the long sides, make a horizontal cut with a sharp knife, and continue to cut within an inch of the opposite side--keep top and bottom layers as even in thickness as you can, being sure not to cut completely through the flesh at the end. Open the salmon like a book and cover the surface with a piece of plastic wrap. Pound evenly but firmly with a mallet, all over the surface to a thickness of about ¼ inch. Remove plastic wrap.
Place a piece of parchment on the counter and lay the pounded salmon on it (short edge) closest to you and the top edge of the parchment paper.
With a spatula spread the pesto over that side of the salmon facing you leaving about a ½ inch border along both ends.
To start the roulade, fold over the edge closest to you making a roll and continue rolling from that side until rolled up like a cigar. It’s like making a jelly roll cake or sushi. (You can use the parchment paper as an aid in rolling up the fish, just as you would a bamboo mat to make sushi. Be careful not to roll any of it in with the fish.) Your roll should be in the mid-range of tightness. It cannot be too tight, as it will expand as it cooks, and it cannot be too loose, or it will fall apart.
To finish, take completed roll and remove from parchment paper and place on top of a piece of heavy duty foil. The foil must be wider and longer than the salmon roulade. With the shiny side of the foil in, roll the roulade tightly in the foil. Twist ends to secure.
Chill for at least 1 hour or up to 24 hours to firm the roll.
When you are ready to serve, preheat the oven to 500 degrees. With a sharp knife cut the ends off the roulade where it’s been twisted with the foil. Then with a sharp knife cut the roulade through the foil in ½ and then ½ again giving you 4 equal pieces. Each section will be approximately 2 inches thick. Do not remove the foil.
With foil left on place individual roulades on a foil lined baking sheet in the oven standing upright with pieces close to each other as they were in the entire roll.
This can be cooked in one large piece however it would have to be chilled prior to cutting otherwise it will tear apart.
Bake for approximately 10-15 minutes depending on if your oven in convection (10 minutes) or conventional (15 minutes).
Place a large ladle of the Gazpacho Salsa on the center of a plate and set the Salmon Roulade on top. Remove the foil wrapping from around the roulade and serve.
If you have any questions while preparing this please feel free to email me at email@example.com
Complementary Wines: Pinot Grigio
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