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Roasted B.C salmon roulade with crab sauce
Ingredients
- 900 grams centre cut, wild British Columbia salmon fillet
- 1 tablespoon (15 milliliters) sweet smoked paprika
- 1 teaspoon (5 milliliters) dried thyme
- 1 teaspoon (5 milliliters) dried oregano
- 1 teaspoon (5 milliliters) dried garlic powder
- 1 teaspoon (5 milliliters) salt
- 1 teaspoon (5 milliliters) pepper
Crab sauce:
- 3 tablespoons (45 milliliters) canola oil
- 1 onion, chopped
- 100 milliliters dry white wine
- 1 cup (250 milliliters) heavy cream
- 1 lemon, juice only
- 1/2 teaspoon (2.5 milliliters) cayenne pepper
- 1 cup (250 milliliters) cherry tomatoes, halved
- 250 grams fresh crabmeat
- 2 tablespoons (30 milliliters) fresh parsley, chopped
Directions
- 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 six millimeters 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 one hour to set.
- Make the sauce.
- Preheat the oven to 325˚F (160˚C).
- Heat two tablespoons (30 milliliters) 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 four pieces (about 150 grams each).
- Dip the flat ends of each piece into the spice mixture.
- Heat one tablespoon (15 milliliters) 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 four minutes.
- Remove salmon from oven and plate. Spoon sauce over top. Garnish with fresh parsley.
