Salmon Rolls with Crab (Print Version)
# Ingredients:
→ Sauté Mix
01 -
2 tablespoons light olive oil
02 -
4 tablespoons sweet butter, unsalted
03 -
¼ cup chopped yellow onion
04 -
¼ cup chopped celery stalks
05 -
¼ cup chopped green pepper
→ Crab Mixture
06 -
¾ cup creamy mayo
07 -
¾ cup regular Italian breadcrumbs
08 -
1 tablespoon fresh lemon juice
09 -
1 teaspoon tangy Worcestershire
10 -
½ pound (225g) chunky crab meat
11 -
1 teaspoon sweet paprika
→ Salmon and Toppings
12 -
2 pounds (900g) middle-cut Atlantic salmon, skinless
13 -
3 tablespoons minced flat parsley, split
14 -
2 tablespoons snipped chives, split
15 -
Kosher salt, to taste
16 -
Fresh black pepper, to taste
# Instructions:
01 -
Get your oven hot at 200°C (400°F).
02 -
Put a big pan on medium heat, pour in the olive oil and let it warm up. Drop in the butter till it melts, then toss in onion, celery and green pepper. Cook until soft, about 6 minutes. Take off heat and let cool down.
03 -
In a big bowl, stir together the cooked veggies, mayo, breadcrumbs, lemon juice, and Worcestershire. Carefully mix in the crab, keeping some big chunks for good texture.
04 -
If your salmon isn't even in thickness, trim it flat (save the extra bits for another meal). Cut the salmon down the middle lengthwise and add salt and pepper.
05 -
Share the crab mix between both salmon pieces and spread it out. Start rolling from the wider end if you can, making pinwheel shapes. Stick toothpicks in if they won't stay put. Cut each roll in half to make 4 pinwheels.
06 -
Put your salmon pinwheels on a baking tray. Cook until the fish gets flaky and done, around 15-18 minutes. Serve them hot with leftover parsley and chives on top.
# Notes:
01 -
These fancy swirls look amazing when you're hosting dinner or throwing a party.
02 -
Make sure your salmon is cut to the same thickness everywhere so it all cooks evenly.
03 -
You can make the filling a day ahead and keep it in the fridge until you need it.