Avis's Salmon Roulade Recipe
Ingredients
| Nonstick cooking spray for the pan | ||
| 1 pound thin salmon fillet, skin and pin bones removed | ||
| Extra virgin olive oil | 3 Tablespoon | |
| Shallots | 1/4 Cup (16 tbs), finely chopped | |
| Garlic | 1 Clove (5gm), finely chopped | |
| 1 cup loosely packed fresh spinach leaves | ||
| Chicken stock | 2 Tablespoon | |
| 3/4 teaspoon Morton's Nature's | ||
| Seasons Seasoning Blend | ||
| Avis's Shallot Sauce | ||
Directions
Preheat the oven to 350°F.
Coat a baking dish with nonstick cooking spray and set aside.
Cut the salmon lengthwise into six 1 1/2-inch strips.
Heat the oil in a small skillet over medium heat.
Add the shallots and garlic and saute until crisp, about 8 minutes.
Add the spinach, chicken stock, and seasoning blend.
Cook until the spinach is wilted, then remove from the heat and let cool.
Spoon equal amounts of the filling over each piece of salmon.
Roll up each piece, jelly-roll style, and secure with a toothpick.
Place the salmon rolls in the baking dish and bake for 15 to 20 minutes, or until the fish is cooked through.
Serve with Avis's Shallot Sauce.
Coat a baking dish with nonstick cooking spray and set aside.
Cut the salmon lengthwise into six 1 1/2-inch strips.
Heat the oil in a small skillet over medium heat.
Add the shallots and garlic and saute until crisp, about 8 minutes.
Add the spinach, chicken stock, and seasoning blend.
Cook until the spinach is wilted, then remove from the heat and let cool.
Spoon equal amounts of the filling over each piece of salmon.
Roll up each piece, jelly-roll style, and secure with a toothpick.
Place the salmon rolls in the baking dish and bake for 15 to 20 minutes, or until the fish is cooked through.
Serve with Avis's Shallot Sauce.
Chef
