Cooking salmon may be intimidating for even the most confident of cooks. However, this recipe is the perfect union of heart-healthy salmon and a clever hands-off cooking technique that yields deliciously moist results every time. This is the perfect entrée for a stress-free, date-night worthy Valentine's dinner, on the table in 30 minutes.
INGREDIENTS:
2 boneless skinless salmon fillets *Take care to trim off the gray portion of tissue on the skin side of the salmon
Salt and freshly ground black pepper
2 tablespoons olive oil
1 garlic clove, minced
3 tablespoons fresh parsley, minced
3 tablespoons fresh cilantro, minced
3 tablespoons scallion, minced
1 tablespoon lime zest
1½ tablespoon Dijon mustard
¼ cup fresh breadcrumbs
Lime wedges, sautéed vegetables or vegetable puree for serving
METHOD:
Prepare garlic oil: Heat olive oil in small skillet over medium-high heat until warmed slightly. Add garlic and cook until fragrant but not browned. Remove from heat and set aside for later use.
Place salmon skin side down on work surface. Butterfly the fillet lengthwise taking care not to cut completely through the flesh. You want to open the fillet like a book or the wings of a butterfly. Season the opened salmon generously with salt and pepper. Set aside.
Preheat oven to 285 degrees. Measure 1 tablespoon each of the minced herbs and combine with the ¼ cup breadcrumbs. Set aside.
Spread the Dijon mustard evenly over the salmon fillets and sprinkle liberally with remaining fresh herbs and scallions.
Carefully drizzle reserved garlic oil mixture over herbs.
Sprinkle lime zest over the surface of the fillets. Roll salmon fillets, like a jelly roll, lengthwise to form a semi-tight cylinder. Be sure to end with the seam side down. Place roulade on a parchment-covered baking sheet. Brush tops of roulades with remaining oil from the oil/garlic mixture.
Combine any leftover garlic with bread crumb herb mixture and sprinkle on top of salmon. Place in a preheated oven and bake for 20-25 minutes or until fish flakes easily. Take note the cooking time will depend on the thickness of the fish and how well done you like your salmon.
To serve: Place roulade on sautéed vegetables or vegetable puree garnished with lime wedges.
Serves 2