Rosemary Stuffed Roast Salmon with Truffle-Onion Sauce
This wonderful and spectacular Salmon Pinwheels recipe and comments are courtesy of Jenise Stone, Moderator of the Food Lovers Discussion Group.
Making Salmon Pinwheels is a very elegant and spectacularly attractive way to prepare salmon. These salmon pinwheels are pure seduction with the aromas of rosemary and truffles. It is also much easier and lower fat than the complex flavors would suggest. The stuffing comes together in about five minutes, is patted onto the butter flied salmon filet, and rolled.
My inspiration for this dish was a request to prepare a dinner for an out-of-town colleague of my husband. I was asked to feature fish as the main course and make the meal vaguely Italian. Well, I had this idea for a truffle sauce rolling around in my head. I had played with the combination of truffle powder in a Brnaise sauce I made a few months before, and was planning to do something with that, adding rosemary, and serving it with grilled salmon. But standing in line at Wild Oats waiting to buy salmon, I saw some flank steak pinwheels in the meat case. Suddenly I had a whole new idea! The rosemary moved from the sauce to the fish itself, and out of all that came what I consider the best salmon dish I’ve ever made. Pinot noir is the obvious wine match, particularly one with a little bit of age on it to catch the truffle aroma.
Learn about the interesting Story of Pacific Salmon.
More of Linda’s great Salmon Recipes and also How To Select, Buy, and Cook Fish.
- 1 tablespoon butter
- 2 tablespoons onion, finely diced
- 1 tablespoon fresh rosemary leaves, finely chopped
- 1 cup fresh bread crumbs or Panko crumbs*
- 2 tablespoons water
- Black pepper, coarsely ground and coarse salt to taste
- 1-1/2 to 2 pounds (6-inch piece) salmon fillet
- Olive oil
Preheat oven to 350 degrees F.
Melt butter in a small saucepan; add onion and saute until translucent. Add the rosemary and Panko or breadcrumbs. Add, water one tablespoon at a time, stirring with a fork until the breadcrumbs are nicely moistened. Taste and add pepper and salt if needed. Remove from heat and set aside.
Wash salmon and pat dry. Remove salmon skin and any bones. Position the fish so that the belly (fatty, thinner piece) is toward you (South) and as if the tail and head, were still there, are West and East respectively. Butterfly the filet by cutting from south where the meat gets thicker to north, such that the filet will open away from you, and to within about 3/4 inch of the end.
Fold the fish open. Spread the rosemary crumb mixture from North to South, stopping about 2 inches from the bottom. Roll the fish North to South, then secure with string. Rub the outside with a little olive oil to prevent the fish from drying out.
To bake, place in a large open casserole dish (glass is a gentler surface for fish than metal) and roast in oven for approximately 35 to 40 minutes or until a meat thermometer registers an internal temperature of 140 degrees F. Remove from oven, and let rest for a few minutes (lightly covered in aluminum foil) before slicing. NOTE: Remember the salmon continues to cook after it is removed from the heat source (meat temperature will rise 5 to 10 degrees after it is removed from the oven and the juices redistribute).
While salmon is cooking, prepare the Truffle-Onion Sauce.
Carefully transfer salmon to a cutting board and cut into 4 individual servings. Serve each serving with 1/4 cup Truffle-Onion Sauce under the salmon on individual serving plates.
Makes 4 servings.
In a small saucepan, melt butter; add the onions and sautuntil the onions and butter are a rich brown in color. Add the flour and sautanother couple of minutes. Whisk in the milk and continue whisking until sauce has lightly thickened. Cover and simmer for an additional 10 minutes. Remove from heat and salt to taste.
* Panko [PAHN-koh] - Japanese type of bread crumbs are larger crumbs, stays crisp longer, and is considered better than ordinary bread crumbs when using on seafood. These bread crumbs are very popular with chefs.
** If you can't find truffle powder, all-purpose flour and a few drops of white truffle oil can be substituted.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Source: Photo from EatingWell.com
Categories:Baked/Poached/Roasted Salmon Dinner Pacific Northwest Salmon Appetizers Salmon Main Dishes Truffles & Truffle Oils