STUFFED SALMON ROLL WITH CREAMY LEMON BUTTER SAUCE

Stuffed Salmon Roll with Creamy Lemon Butter Sauce image

Provided by barbara lentz

Categories Fish

Time 35m

Number Of Ingredients 13

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1 lb salmon fillets cut lengthwise into 6 equal strips
1/2 c panko bread crumbs
1 Tbsp each whole grain mustard, lemon juice, olive oil, minced shallots and minced garlic
1 tsp each fresh thyme, capers and ground sage
6 Tbsp mayonnaise
CREAMY LEMON BUTTER SAUCE
1/4 c dry white wine
1 small shallot minced
1 stick cold butter cut into 8 pieces
3 Tbsp heavy cream
1 juice of 1 lemon
1 Tbsp capers
pinch of pepper

Steps:

1. Preheat oven 400 degrees. Gently pound down the salmon until they are about 1/8 inch thick.
2. In a bowl mix the breadcrumbs, oil, mustard, shallot lemon juice, capers, thyme and sage.
3. Take one piece of salmon and spread 1 tbsp of mayo on it. then spread about 2 tbsp. breadcrumb mixture over top. Roll up tightly and insert a toothpick to keep them from unrolling. Repeat with remaining salmon. Place on sprayed baking sheet and bake about 20 minutes.
4. Meanwhile make the sauce. Heat the wine and shallots together and bring to a boil. Let reduce until only about 2 tbsp liquid remain. Whisk in the butter one square at a time until all is incorporated. Whisk in the cream and lemon juice. Remove from heat stir in the capers.
5. Remove toothpick from salmon and serve with sauce drizzled over top