Baked Coho Salmon Roulades
This medoly of seafood will definitely not disappoint any guest who has the palate for sensational seafood creations.
Makes two portions
2 Coho salmon sides 4-6 oz. (113-170 grams)
1/2 medium onion chopped
1/2 green pepper diced small
1 T. (15 ml) olive oil
6 oz. (170 grams) gulf shrimp diced
2 C. (473 ml) small croutons
pinch chopped oregano
pinch fresh thyme leaves
1 tomato peeled, seeded and diced
3 oz (85 grams) lump crab meat
1/2 C. (118 ml) fish stock
Kosher salt and white pepper to taste
Sauté onion and pepper in oil until translucent. Add shrimp croutons and seasonings, cook for 5 minutes, then add remaining ingredients. Skin fillets, spread cooled stuffing onto fillets, roll, season and secure with a toothpick. Place on a wire grill in a pan seam side down. Bake in preheated Cook & Hold oven at 275º for 1 to 1 ½ hours with the door vents ½ open. Can be held for up to 4 hours at 160º.
Garnish with rice, fresh vegetables and lemon butter sauce.