Salmon Rolls Recipe

From Dorothy McNett's Recipe Book.

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See Also: Fish and Seafood

Salmon Rolls

From Dorothy McNett's Recipe Book at Use only the freshest inredients. This can also be done in a saute pan, if desired.

1/2 pound fresh mushrooms, sliced
1 small onion, chopped
1 pound salmon steak or fillet
snipped fresh parsley
juice of 1 lemon
2 tablespoons mayonnaise
2 pounds thin fish fillets, such as sole or thin red snapper

2 tablespoons fish drippings, or oil, or butter
2 tablespoons flour
1/2 teaspoon dill weed
1/4 teaspoon sea salt
3/4 cup water or chicken broth
2 tablespoons dry white wine, if desired

paprika and herbs, for garnish

In batter bowl, combine mushrooms and onion. Cover. Microwave on high for 3 minutes. Set aside. Place salmon pieces on plate and sprinkle with fresh parsley and lemon juice. Cover with waxed paper. Microwave on high, using 5 minutes per pound of fish as your guide. When cool enough to handle, break the salmon into chunks and add to the cooked mushrooms, along with the mayonnaise. Save any juices from the salmon. Divide salmon mixture among sole strips, spreading to within 1 inch of ends. Roll up strips with the filling inside. Fasten with skewers or wooden picks. Place in shallow glass serving dish. Cover with waxed paper. Microwave on high for 5-7 minutes, or until the fish flakes easily with fork. Set aside. In measuring cup, whisk together any fish drippings, adding enough oil or melted butter to make about 2 tablespoons. Whisk in the flour, dill, and salt. Whisk in the water or broth, and wine, if using. Microwave on high for 1 minute. Whisk well. Microwave another 1-2 min., or until the sauce has thickened. Pour over fish, garnish, and serve.

Recipe created 1995-09-18.

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