I'm a big fan of salmon in any form, so anytime I see sockeye salmon on sale, in my shopping cart it goes. Some of my favorite recipes for salmon are Cajan Salmon, Salmon Burgers, and a couple of weeks ago I tried Marie's of Proud Italian Cooks' recipe for Salmon stuffed with artichoke hearts and sun dried tomatoes, It was simply scrumptious!
We try to have fish twice a week around here and this week I tried yet another new recipe a friend mailed to me. She'd clipped it out of her local newspaper knowing how much we enjoy salmon and sent it along. This recipe was easy to prepare, and really delicious. I kept the meal simple, serving just garden greens along with citrus baby beets. Dessert was another thing :+)
Salmon with a Twist or Salmon rollups
1 1/2 lbs Wild Sockeye salmon filets
2 TBLS unsalted butter
1/4 cup minced shallots
1/4 cup celery, minced
1 tsp lemon juice
1/4 cup roasted red peppers, chopped
3/4 cup clump crab meat
3/4 cup plain bread crumbs
1 egg, beaten
1/2 tsp dill weed or chives, minced
1/4 cup cream cheese
1/2 cup baby spinach, chopped
1/4 cup Pinot Grigio
olive oil for drizzling
In a saucepan saute shallots and celery until transluscent. Remove from heat and cool completely. Transfer to a bowl and add lemon juice, crabmeat, bread crumbs, egg, cream cheese,peppers, spinach and herbs. Blend together well.
Cut the salmon filets into two lengthwise pieces. Season with a bit of sea salt and white pepper. Now spread the crabmeat stuffing on each piece of salmon. Starting at the wider end, roll salmon up as in jellyroll fashion. Cover with Saran wrap and pop it into the freezer for twenty minutes to make slicing easier.
Once firm enough, with a very sharp knife, slice salmon into 2-inch portions. Coat a baking dish with cooking spray. Place pinwheels in pan, and drizzle just a bit of lemon rosemary olive oil on top of each round. Now just pour the Pinot around them, and loosely cover with foil. Bake for 20 minutes or so in a 425 degree oven.
I ended up with a little leftover stuffing, so the next day I made some stuffed mushrooms to use up the remaining filling. Enjoy!
For dessert.. Raspberry Chambord Torte.. yumma!