Roasted BC Salmon Roulade

A roulade with wild British Columbia salmon, topped with a warm, luscious crab sauce.  A beautiful, mouth-watering dish that is sure to impress!

Ingredients:

Salmon Roulade:

• ½ pounds (454-680 g) wild British Columbia salmon, center cut fillet
• 1 tablespoon (15 ml) sweet 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
• Oil, for searing & baking pan

Crab Sauce:

• 3 tablespoons (45 ml) canola oil, divided
• 1 onion, chopped
• ½ cup (120 ml) dry white wine
• Salt and pepper
• 1 cup (240 ml) whipping cream
• 1 lemon, juice
• ½ teaspoon (2.5 ml) cayenne pepper
• 1 cup (240 ml) halved cherry tomatoes
• 9 ounces (255 g) fresh crabmeat
• 2 tablespoons (30 ml) chopped parsley

Method:

For the Salmon Roulade:

• Place the salmon fillet on a board and use a sharp knife to cut through the centre horizontally. Butterfly the fish so that it opens like a book.
• Cover the fish in a piece of plastic wrap and use a mallet to gently pound out the flesh to about ¼ inch (6 mm) thick.
• Season the fish with salt and pepper and using a fresh sheet of plastic wrap, 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).
• Using a wet knife, slice the salmon into 4 rounds (about 5 ounces/155 g) each.
• In a bowl, combine paprika, thyme, oregano, garlic powder, salt, and pepper.
• Dip the flat ends of each piece into the spice mixture.
• Heat oil in a skillet over medium-high heat. 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.

For the Crab Sauce:

• While the salmon is chilling, heat 2 tablespoons (30 ml) canola oil in a pan. Add the chopped onion and soften slightly. 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.

To Serve:

• Remove salmon from oven and plate. Spoon sauce over top. Garnish with fresh parsley.