Ingredient: garlic powder OR 1 garlic clove, minced

Today, July 25th, is my sister Loretta’s birthday. As I think of her with fondness on her day, I wanted to feature a special meal that I’m sure she would enjoy. I would much rather be making it for her but distance makes that impossible.

The entree I am preparing is WILD SALMON ROULADE stuffed with SHRIMP & SCALLOPS and served with DILL SAUCE.

Roulades have been around since the 18th century. The things that have made them so popular are that they are simple — once prepared they need little attention while cooking. They are versatile — any meat or fish that can be thinly sliced lengthwise will work. There are many options when it comes to the filling — anything that cooks faster than the outside is suitable. Elegant for entertaining — on the outside a delicate fillet of fish or meat; on the inside a hidden second flavor.

In this recipe, the salmon roulade is stuffed with shrimp and scallops and served with a delicate sauce.

Loretta is a few years older than I am so she has always been in my life. I have lots of wonderful memories from our ‘adventures’ while growing up on the farm together. Thank you, Loretta, for those beautiful moments in life that can never be brought back but I will treasure them in memories forever.

             OUR FAMILY CELEBRATES YOU WITH LOVE ON YOUR SPECIAL DAY!

Print Recipe

Seafood Salmon Roulade

Votes: 2
Rating: 4
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Course

Main Dish

Cuisine

American

Servings

MetricUS Imperial

Ingredients

Salmon

• 907 grams wild salmon fillet, skin removed
• 1/4 tsp EACH salt & pepper

Seafood Stuffing

• 1 egg white
• 227 grams raw shrimp, peeled & deveined
• 227 grams bay scallops
• 3/4 cup fresh bread crumbs
• 1/3 cup fresh chives, chopped
• 1/4 cup fresh parsley, chopped
• 1 tsp lemon zest
• 1 tsp fresh tarragon, chopped
• 1/4 tsp salt & pepper

Dill Sauce

• 3/4 cup sour cream
• 2 tsp Dijon mustard
• 1/2 tsp garlic powder OR 1 garlic clove, minced
• 2 1/2 Tbsp fresh dill, finely chopped
• 1 tsp lemon zest
• 1-2 Tbsp lemon juice
• 2 Tbsp milk
• 1/4-1/2 tsp salt
• 1/2 tsp white sugar

Course Main Dish Cuisine American Servings MetricUS Imperial Ingredients Salmon 907 grams wild salmon fillet, skin removed 1/4 tsp EACH salt & pepper Seafood Stuffing 1 egg white 227 grams raw shrimp, peeled & deveined 227 grams bay scallops 3/4 cup fresh bread crumbs 1/3 cup fresh chives, chopped 1/4 cup fresh parsley, chopped 1 tsp lemon zest 1 tsp fresh tarragon, chopped 1/4 tsp salt & pepper Dill Sauce 3/4 cup sour cream 2 tsp Dijon mustard 1/2 tsp garlic powder OR 1 garlic clove, minced 2 1/2 Tbsp fresh dill, finely chopped 1 tsp lemon zest 1-2 Tbsp lemon juice 2 Tbsp milk 1/4-1/2 tsp salt 1/2 tsp white sugar

Votes: 2 Rating: 4 You: Rate this recipe!

Instructions

Seafood Stuffing

1. 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 bread crumbs, chives, parsley, lemon rind, tarragon, salt & pepper; toss to combine. Refrigerate.

Salmon

1. Butterfly (skinned) salmon fillet; sprinkle with salt & pepper. Spread stuffing over salmon leaving a border at edges. Starting at long side , roll salmon, tying with kitchen string at 1-inch intervals. Place on a parchment-lined, rimmed baking sheet. Sprinkle with salt & pepper.
2. Preheat oven to 375 F. Roast about 50 minutes or when thermometer inserted into the thickest part reaches 160 F. Transfer to cutting board; tent with foil & let rest for 10 minutes.

Dill Sauce

1. In a small bowl, mix dill sauce ingredients together. Adjust consistency with milk & tartness with lemon juice. Set aside for 10-20 minutes You could use Greek yogurt instead of sour cream. It is slightly more tangy & low fat tends to be less creamy but does reduce the calories.

Recipe Notes

• You can prepare the salmon roulade up to 2 hours ahead, just cover & refrigerate.