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.