This recipe for roasted BC salmon roulade with crab sauce is from episode 12 of Fish the Dish starring Spencer Watts.
- 2 lb (900 g) Center Cut, Wild British Columbia Salmon Fillet
- 1 Tbsp (15 ml) Sweet smoked paprika
- 1 tsp (5 ml) Dried thyme
- 1 tsp (5 ml) Dried oregano
- 1 tsp (5 ml) Dried garlic powder
- 1 tsp (5 ml) Salt
- 1 tsp (5 ml) Pepper
- 3 Tbsp (45 ml) Canola oil
- 1 Onion, chopped
- 100 ml Dry white wine
- 1 cup (250 ml) Heavy cream
- 1 Lemon, juice only
- ½ tsp (2.5 ml) Cayenne pepper
- 1 cup (250 ml) Cherry tomatoes, halved
- 250 g (9 oz) Fresh crabmeat
- 2 Tbsp (30 ml) Fresh parsley, chopped
- To make the roulade, place the salmon fillet on a board, and using a sharp knife, cut through the centre horizontally. Butterfly the fish so that you can open it like a book.
- Cover the fish in a piece of plastic wrap and very gently use a mallet to pound out the flesh so that it is about a ¼ inch thick.
- Season the fish with salt and pepper and using a fresh sheet of plastic wrap or tin foil, roll the fillet into a tight round cylinder. Tie ends with string if needed.
- Place in the refrigerator for 1 hour to set.
- Make the sauce.
- Preheat the oven to 325˚F (160˚C).
- Heat 2 Tbsp (30 ml) canola oil in a pan. Slightly soften the chopped onion. Add wine, salt, pepper, cream, and lemon juice, and let it reduce by half.
- Just before serving add cayenne pepper, cherry tomatoes, crabmeat, chopped parsley to the pan and stir. Cook just until warmed through about 45 seconds.
- In a bowl, combine paprika, thyme, oregano, garlic powder, salt, and pepper.
- Remove the salmon roulade from the fridge and discard the wrapper.
- Using a wet knife, slice the salmon into 4 pieces (about 150 g each).
- Dip the flat ends of each piece into the spice mixture.
- Heat 1 Tbsp (15 ml) oil in a skillet at medium-high heat and sear the salmon flat side down for 30-60 seconds to create a crust. Do this on both sides.
- Place seared salmon onto an oiled baking sheet, and heat in the oven for 4 minutes.
- Remove salmon from oven and plate. Spoon sauce over top. Garnish with fresh parsley.