Serves 2
Baked Salmon Roulade
4 Salmon fillets, 1-inch x 4-inch
kitchen string
1 tablespoon cooking oil
1/4 cup dry white wine
Make salmon roulades by turning 2 fillets on their side (cut side up); coil around each other with smallest ends in center making a round shape; tie
with kitchen string. Repeat this process with 2 remaining fillets.
In an ovenproof skillet over medium high
heat sear salmon roulades in oil 1 minute; turn salmon over, add wine. Bake at 375° for 6 to 7 minutes. Remove from
oven; serve on top potato galettes (recipe
below). Spoon tomato
beurre blanc sauce(recipe below) around salmon, garnish with carrot, asparagus and rosemary sprig.
Potato Galette
make ahead of
time, reheat before serving
1 large potato, peeled, sliced thinly
2 teaspoons butter
salt and pepper, to taste
1 teaspoon fresh rosemary, chopped finely
In a 4-inch skillet sauté one half of potatoes overlapping them 3 layers high in butter until tender. Add
salt, pepper and 1/2 teaspoon rosemary. Repeat this process with
remaining potatoes.
Tomato Beurre Blanc Sauce
make ahead of time, reheat
before serving
2 shallots, finely chopped
1/2 cup white vinegar
1 cup butter, softened
2 teaspoons tomato paste
Combine shallots and vinegar in a saucepan reducing to 1 tablespoon. Whisk in small amounts of butter at a time. Add tomato paste.
Carrot and Asparagus Garnish
make ahead of time,
reheat before serving
1 carrot, peeled for garnish
6 asparagus pencil size tips only, for garnish
2 Rosemary sprigs, for garnish
Cut carrot into 3-inch matchsticks; cook tender crisp; drain; refrigerate.
Cut asparagus into 3-inch lengths; cook tender crisp; drain; refrigerate.
Wine recommendation: Pinot Noir
