Seafood Salmon Roulade

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!

Seafood Salmon Roulade
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Servings
6-8
Servings
6-8
Seafood Salmon Roulade
Yum
Print Recipe
Servings
6-8
Servings
6-8
Ingredients
Salmon
Dill Sauce
Servings:
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.
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Seafood Lasagna Roll-Ups

Lasagna has a rich history as a comfort food. Originally it resembled layered macaroni and cheese rather than its present form. The origin is a little unclear but none involve Italy. However, Italians have been credited with its name of ‘lasagna’.

Present day lasagna has become very versatile with recipes such as vegetarian and seafood which use either red or white sauce. Although, lasagna has been a favorite meal of many people, it also comes with a high fat and calorie count. That being said, there are numerous ways to change that. In traditional lasagna, substitute ground turkey or use extra lean ground beef. In the case of a white sauce, substitute fat free plain yogurt for sour cream and use skim or 1% milk to reduce the fat content. Using low fat or non fat ricotta cheese, fat free cottage cheese or part skim mozzarella cheese helps to boost the calcium and protein contents without adding a lot of fat.

In any case, lasagna is just too good to not enjoy it.  These SEAFOOD LASAGNA ROLL-UPS  can be made with a light version of either homemade or purchased Alfredo sauce. We absolutely loved this meal!

Seafood Lasagna Roll-Ups
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Servings
2
Servings
2
Seafood Lasagna Roll-Ups
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Servings
2
Servings
2
Instructions
  1. Prepare lasagna noodles according to package directions. Rinse under cool water; reserve. In a large skillet melt butter. Saute spinach until wilted. Remove to paper towels. Add shrimp & scallops to skillet; saute for 3-4 minutes until opaque & just barely cooked; reserve. Grate mozzarella cheese.
  2. Preheat oven to 350 F. Butter a small casserole dish. On a large piece of wax paper, line up lasagna noodles in a row. Spoon about 1/4 cup of Alfredo sauce onto each noodle & spread.
  3. Alternately top with shrimp & scallops, cooked spinach, shrimp/scallops, spinach & crab meat. Sprinkle noodles with grated cheese. Roll each noodle & stand or lay in casserole dish. Spoon remaining Alfredo sauce over rolls.
  4. Place a pan with a small amount of water in it, under the casserole dish & place in the oven. This will help the noodles from becoming dry during baking time. Very loosely, cover with foil, just to keep the noodles from drying on top. Bake for 30 minutes or until slightly bubbly. Sprinkle with Parmesan cheese; allow to sit 5-10 minutes before serving.
Recipe Notes
  • If you prefer to make your own sauce, I had noticed the tasteofhome.com website has a very similar recipe making the sauce from scratch. It looks real good if you have the time.
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