24 February 2007

Seafood Salmon Roulade with Lemon Tarragon Beurre Blanc

The British Columbia coast is world reknowned for its spectacular coastal mountain ranges, abundance of wildlife, pristine waters and world class sport fishing. The fishing of wild salmon such as chinook, chum, coho, sockeye and Pink has been drastically reduced, but you can still purchase wild salmon in the grocers or fish markets here in the valley. More likely your salmon has been farmed at one of the coastal fisheries and is widely abundant; and a little more cost reflective. We enjoy salmon at least once a week in our household. It is high in protein, low in saturated fat and cholesterol and a good source of Omega-3 fatty acids. To me it just tastes delicious!!

**Seafood Salmon Roulade**

2 lb centre cut salmon fillet 1/4 teaspoon salt and pepper
Seafood Stuffing

1 egg white
8 oz raw Black Tiger shrimp, peeled and deveined
8-oz bay scallops
3/4 cup fresh bread crumbs
1/3 cup chopped fresh chives
1/4 cup chopped fresh parsley
1 teaspoon grated lemon rind
1 teaspoon chopped fresh tarragon (or 1/4 tsp dried)
1/4 teaspoon each salt and pepper

Lemon Tarragon Beurre Blanc

2 shallots, minced
1/3 cup white wine vinegar
1/4 cup dry vermouth
3/4 cup unsalted butter, cubed
1 tablespoon chopped fresh tarragon
1 teaspoon lemon juice
pinch of salt

1. Seafood Stuffing: In a bowl, whisk egg white until frothy; set aside. Finely chop shrimp; cut scallops into 1/2-inch cubes. Add seafood to egg white. Add breadcrumbs, chives, parsley, lemon rind, tarragon, salt and pepper; toss to combine. Refrigerate.

2. Place salmon fillet skin side down, on cutting board. At one end corner, cut between flesh and skin just enough to grip skin. Holding skin with paper towel and angling knife slightly toward skin but without moving, slowly pull skin back and forth to remove. Discard skin. Trim any silver skin remaining.

3. At thinnest long side and starting where salmon starts to thicken, cut in half horizontally almost but not all the way through; open like a book. Sprinkle with half each of the salt and pepper. Leaving 1-inch border on both long and 1 short side; spread stuffing over salmon.

4. Starting at side with stuffing, roll up. With kitchen string, tie at 1-inch intervals. Place, what was skin skin side down, on parchment paper-lined rimmed baking sheet. Sprinkle with remainijng salt and pepper. (To make ahead: Cover sand refrigerate up to 2 hours).

5. Roast in 375F oven until thermometer inserted into stuffing through end of roll registers 160F, about 50 minutes. Transfer to cutting board; tent with foil and let stand for 10 minutes.

6. Meanwhile, in small saucepan, boil shallots, vinegar and vermouth until reduced to 2T, about 3 minutes. Reduce heat to low; whisk in butter, piece by piece, whisking until smooth. Add tarragon, lemon juice and salt.

7. Using a chefs knife and gentle sawing motion, cut salmon crosswise into 1-inch thick portions, removing string.

Serve with beurre blanc sauce. Serves 8
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