Baked Salmon Roulade
with Potato Galette Recipe

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 the 2 remaining fillets.

In an ovenproof skillet over medium high heat sear salmon roulades in oil 1 minute, turn then add wine, put in the oven and bake at 375° for 6 to 7 minutes. Remove from oven, discard strings, serve on top potato galette (see below).  Spoon tomato beurre blanc sauce (see below) around plate, garnish with carrot, asparagus and rosemary sprig.


Potato Galette
make ahead, reheat before serving
1 large potato, peeled, sliced thinly
2 teaspoons butter
salt and pepper, to taste
1 teaspoon fresh rosemary, chopped finely

Divide potato slices in half.  In a 4-inch skillet overlap potato slices making 3 layers, saute in butter until tender.  Add salt, pepper and 1/2 teaspoon rosemary. Repeat this process with the remaining potatoes to make galette.


Tomato Beurre Blanc Sauce
make ahead, 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, reheat before serving
1 carrot, peeled
6 asparagus pencil size tips only
2 Rosemary sprigs

Cut carrots and asparagus into 3-inch matchsticks; cook tender crisp; drain; refrigerate.


Wine recommendation: Pinot Noir