CTV Recipes

All Recipes
Clear all
Meals
Chefs
Dietary Concerns
More Options
Shows

Search Recipes

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

  1. 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.
  2. 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.
  3. 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.
  4. Place in the refrigerator for one hour to set.
  5. Make the sauce.
  6. Preheat the oven to 325˚F (160˚C).
  7. 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.
  8. Just before serving add cayenne pepper, cherry tomatoes, crabmeat, chopped parsley to the pan and stir. Cook just until warmed through about 45 seconds.
  9. In a bowl, combine paprika, thyme, oregano, garlic powder, salt, and pepper.
  10. Remove the salmon roulade from the fridge and discard the wrapper.
  11. Using a wet knife, slice the salmon into four pieces (about 150 grams each).
  12. Dip the flat ends of each piece into the spice mixture.
  13. 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.
  14. Place seared salmon onto an oiled baking sheet, and heat in the oven for four minutes.
  15. Remove salmon from oven and plate. Spoon sauce over top. Garnish with fresh parsley.


You might like

View All Recipes
Stuffed pork roast with crackling Stuffed pork roast with crackling
Eggplant, pork and shrimp Eggplant, pork and shrimp
Celebratory poutine with Montreal smoked meat and mushrooms Celebratory poutine with Montreal smoked meat and mushrooms
Crowd pleasing mini Nanaimo bar bites Crowd pleasing mini Nanaimo bar bites
Braised pork shoulder Braised pork shoulder
Saskatoon cheesecake brownies Saskatoon cheesecake brownies