This recipe for roasted BC salmon roulade with crab sauce is from episode 12 of Fish the Dish starring Spencer Watts.
- 2 pounds (907 g) centre cut, wild British Columbia salmon fillet
- 1 tablespoon (15 ml) smoked paprika
- 1 teaspoon (5 ml) dried thyme
- 1 teaspoon (5 ml) dried oregano
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) salt
- 1 teaspoon (5 ml) pepper
- 3 tablespoons (45 ml) canola oil
- 1 onion, chopped
- 1/2 cup (100 ml) dry white wine
- 1 cup (240 ml) whipping cream
- 1 lemon, juice
- ½ teaspoon (2.5 ml) cayenne pepper
- 1 cup (240 ml) cherry tomatoes, halved
- 9 ounces (255 g) fresh crabmeat
- 2 tablespoons (30 ml) parsley, chopped
- 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 (3 mm) 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.
- Preheat the oven to 325˚F (160˚C).
- Heat 2 tablespoons (30 ml) canola oil in a pan. Add the chopped onion and cook until softened, 3-4 minutes. Add wine, salt, pepper, cream, and lemon juice, and allow to 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, each weighing about 5-6 ounces (142-170 g).
- Dip the flat sides of each piece into the spice mixture.
- Heat 1 tablespoon (15 ml) oil in a skillet at medium-high heat and sear the salmon flat side down for 30-60 seconds per side to create a crust.
- Place seared salmon onto an oiled baking sheet, and transfer to the oven for 4 minutes.
- Remove salmon from oven transfer to serving plates. Spoon sauce over top. Garnish with fresh parsley.