Roulades of Salmon with Shiso Leaves and Orange Peel

1. 1

   Beginning at the head end of the side of salmon, cut the side lengthwise into 6 equal strips.

2. 2

   Season each strip with salt and pepper, then sprinkle with orange peel and shiso chiffonade.

3. 3

   Start at the thicker end of the strip and roll into a pin wheel, securing with a toothpick.

4. 4

   Repeat with remaining strips.

5. 5

   Heat large skillet, add vegetable oil, bring to smoke point.

6. 6

   Season roulades with salt and pepper and ancho powder.

7. 7

   Add roulades to pan, sear one minute, add butter, and continue to cook 3 minutes.

8. 8

   Turn roulade and continue 3 minutes on the second side, remove from pan.

* Per serving · 4 servings · Values may vary.

No additional tips available.