INGREDIENTS:
2 boneless skinless salmon fillets *Take care to trim off the grey portion of tissue on the skin side of the salmon.
Salt and freshly ground black pepper
2 T olive oil
3 T fresh parsley, minced
3T fresh cilantro, minced
1T lime zest
1 ea clove garlic, minced
1 ½ T Dijon mustard
¼ C fresh bread crumbs
Lime wedges and summer squash/tomato salad for serving
METHOD:
Place salmon skin side down on work surface. Butterfly the fillet lengthwise taking care not to cut completely through the flesh. You want to be able 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 1T of each of the minced herbs and combine with the ¼ C of breadcrumbs. Set aside.
Heat olive oil in a small skillet over medium high heat until warmed slightly. Add garlic and cook until fragrant but not browned. Remove from heat and set aside.
Spread the Dijon mustard evenly over the salmon fillets and sprinkle liberally with remaining fresh herbs.
Carefully drizzle oil mixture over herbs reserving minced garlic.
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 any 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 25-30 minutes or until fish flakes easily. ***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 summer squash and serve with lime wedges.
Serves 2
