| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Dujour12 |
6 |
servings |
INGREDIENTS
| 1 |
|
Side of salmon; skinless and |
|
|
; pin-boned |
| 6 |
tb |
Shiso leaves; chiffonade |
| 2 |
tb |
Minced orange peel |
|
|
Salt and pepper |
| 2 |
tb |
Ancho powder |
| 1 |
c |
Vegetable oil |
| 2 |
tb |
Butter |
INSTRUCTIONS
Beginning at the head end of the side of salmon, cut the side lengthwise
into 6 equal strips. Season each strip with salt and pepper, then sprinkle
with orange peel and shiso chiffonade. Start at the thicker end of the
strip and roll into a pin wheel, securing with a toothpick. Repeat with
remaining strips.
Heat large skillet, add vegetable oil, bring to smoke point. Season
roulades with salt and pepper and ancho powder. Add roulades to pan, sear
one minute, add butter, and continue to cook 3 minutes. Turn roulade and
continue 3 minutes on the second side, remove from pan.
Yield: 6 servings
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