Salmon with Fines Herbes Stuffing

1. 1

   Combine onion, wine, salt, pepper, and 2 tablespoons butter in a large pot, place over medium heat and cook for 5 minutes.

2. 2

   Add bread crumbs.

3. 3

   Cook, stirring constantly, 3 minutes.

4. 4

   Transfer contents to bowl and cool.

5. 5

   Add parsley, tarragon and thyme.

6. 6

   Lay fillet on work surface and carefully butterfly it by cutting in half to give you 2 thin fillets.

7. 7

   Lay down a piece of parchment paper larger than the 2 fillets side by side.

8. 8

   Brush it with oil.

9. 9

   Lay the 2 pieces of salmon on the parchment head to tail, forming a large rectangular fillet of salmon.

10. 10

    Spread cool stuffing evenly over the salmon and roll up the salmon cigarette style.

11. 11

    Use the paper underneath to assist rolling tightly into a cylinder.

12. 12

    Preheat oven to 350F (180C).

13. 13

    Place salmon roll in a baking pan and bake 35 minutes.

14. 14

    Meanwhile, heat the sherry in a saucepan; cook, reducing by half.

15. 15

    Remove from heat and whisk in the remaining butter.

16. 16

    Unwrap the salmon from the paper and place on a platter.

17. 17

    Pour the sauce over and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.