Recipe for a Salmon Rollup

The Finished Rollup

This dish is based on a recipe from Dead Horse Ranch as recounted in the May 2001 issue of Gourmet magazine. We liked it in its original form, with pork, but we also like this variation. You can actually follow this recipe using pork, or chicken or whatever you choose, but we prefer it with salmon.

The North Olympic Peninsula has some of the best salmon in the country. We get it really fresh, usually at a store,  but sometimes from one of our fishing friends. If you want to know more about our local salmon, check out the Marbled Salmon web site.





Ground Pepper in Mortar
1. Preheat the oven to 450 degrees Fahrenheit.

Grind the pepper coarsely in a mortar. It will get ground more finely when you grind in the coriander seeds.
Ground Coriander Seed Too 2. Add the coriander seed and pound it with the pestle. The coriander seeds will break up as you pound.
Everything For the Filling
3. Make up the bread crumbs. We chop ours. You can grate yours. For all we know, you can use panko.
The Filling
4. Toss the bread crumbs, the olive oil, the ground pepper and  coriander seed mix with the salt.
Salmon Filet
5. Skin the salmon filet and spread it out flat. If you have a thick filet, you might want to butterfly it, that is, cut it most of the way through and spread it out so it is wider.

If you have scraps of salmon, just dump them on top. You can even use them to patch holes in the filet.
The Rollup Ready To Bake
6. Spread about 2/3 of the filling mix out on the filet and roll it up into a sort of spiral. Dump the rest of the filling mix on top and press against the outside of the rollup to cover.

You can tied it in place with butcher's twine, or just give it a firm pat or two. Tying makes it look a little nicer, if that matters.

Put in a 450 degree Fahrenheit oven, and bake for 45 minutes.
Bell and Dried Peppers 7. Clean and dice a red bell pepper coarsely.

Remove the stems from the dried red peppers and cut them into squares with a sharp knife.
Honey and Peppers
8. Add the honey. We microwave our honey jar for 30 to 40 seconds so it is easier to pour, but watch out. If you microwave honey in a plastic jar too long, you get a real melted mess.
Four Limes
9. Squeeze the limes and add the lime juice.
Chopped Coriander
10. Clean and chop up the fresh coriander and add to the mix.
The Sauce
11. Bring the mix to a boil, then lower the heat to a simmer for about 20 minutes.

The Finished Rollup
12. Slice the rollup into inch thick slices and serve with the sauce. We'd have shown you a picture here, but we ate it all.

Want a simpler fish recipe? Try our fish and nuts recipe generator. Generate a few recipes until you find the one you want.

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