QUICK & EASY ideas to spice up your FISH tonight. Epicurious carries all the ingredients for this recipe.
Wild Salmon Roulade - serves 6
6 six ounce fillets with wild king salmon, skinned and cut lengthwise.
2 tablespoons Baldia a Coltibuono extra-virgin olive oil
1 tablespoon fresh basil, chopped
Sea salt and pepper to taste
1 ounce organic greens spring mix
4 tablespoons parsley oil
4 tablespoons saffron oil
4 tablespoons red wine reduction
1/2 cup Kalamata olive tapenade
1/2 cup veal demiglace
Garnish options
White anchovies, rinsed and warmed
Roasted red bell pepper strips, warmed
Preserved lemon Juylienne, warmed in sweet-cream butter
Grilled fresh asparagus
Cipollini onions, roasted with butter, sea salt, and pepper
Directions Rub salmon fillets with olive oil and cover with tarragon and basil. Season with salt and pepper. Roll the salmon into medium-tight roulades, skin side out, the thicker part in the center. Place roulades in an 8-inch nonstick cake pan. Bake at 400 for approximately 10 minutes. Remove from oven and set aside/ Combine veal demiglace and Kalamanta olive oil tapenade in a saucepan and simmer on low until warm.
Assembly Place roulade in center of a plate and drizzle with veal demiglace and tapande combination, oils, and red wine reduction. Garnish accordingly and top with a small amount of organic greens.