This rolled salmon roulade looks very pretty, and is cooked with almost no fat. It is wrapped in parchment and baked to a perfection.
- Cook Time
- Prep Time
- 4 ServingsServings
- 1½ lbs. salmon fillet, skin removed and saved
- 4 to 6 slices smoked salmon (lox)
- Extra-virgin olive oil
- Salt and white pepper
- 1 tablespoon freshly chopped parsley
- 1 tablespoon freshly chopped dill or chives
1 Separate the salmon fillet from the skin without breaking it (or have your fishmonger do it for you). Cut the fillet sideways so it opens like a book, salt it and allow it to rest for 20 minutes.
2 Rinse and pat it dry, then sprinkle with the herbs and cover it with the slices of smoked salmon. Roll it up like a sausage with the smoked salmon and herbs inside.
3 Preheat your oven to 375°F.
4 Wrap the roulade in the salmon skin, and then wrap it in wet parchment paper. Tie with kitchen string.
5 Brush or spray a nonstick skillet with very little olive oil. Sauté the salmon roll in the skillet (with the parchment paper on) for a couple of minutes on each side. Transfer into the 375° oven for about 20 minutes (but no more than 30 minutes).
6 Turn the oven off and allow the fish to rest in the oven, with the door slightly ajar, for 10-15 minutes.
7 Discard the parchment paper and slice the fish roulade. Serve with mashed potatoes seasoned with olive oil and vegetable broth, or with mashed butternut squash.