Salmon With Fines Herbs Stuffing

Recipe Ingredients

1		Side of salmon - (2 lb), skin and bones removed
1 tablespoon	15ml	Oil
1 cup	62g / 2.2oz	Minced onion
1/2 cup	118ml	White wine
2 teaspoons	10ml	Salt
1 teaspoon	5ml	White pepper
5 tablespoons	75ml	Butter
2 cups	292g / 10oz	Fresh bread crumbs
1 cup	146g / 5.1oz	Chopped parsley
3 tablespoons	45ml	Chopped fresh tarragon
2 teaspoons	10ml	Chopped fresh thyme
1/2 cup	118ml	Sherry

Recipe Instructions

Combine onion, wine, salt, pepper and 2 tablespoons butter in a large pot, place over medium heat and cook for 5 minutes. Add bread crumbs. Cook, stirring constantly, 3 minutes.

Transfer contents to bowl and cool. Add parsley, tarragon and thyme. Lay fillet on work surface and carefully butterfly it by cutting in half to give you 2 thin fillets. Lay down a piece of parchment paper larger than the 2 fillets side by side. Brush it with oil. Lay the 2 pieces of salmon on the parchment head to tail, forming a large rectangular fillet of salmon.

Spread cool stuffing evenly over the salmon and roll up the salmon cigarette style. Use the paper underneath to assist rolling tightly into a cylinder. Preheat oven to 350F Place salmon roll in a baking pan and bake 35 minutes. Meanwhile, heat the sherry in a saucepan; cook, reducing by half.

Remove from heat and whisk in the remaining butter. Unwrap the salmon from the paper and place on a platter.

Pour the sauce over and serve immediately.

Source:
Mrs. Charles G. Moyers, Jr.

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