Name: Salmon with Fines Herbes Stuffing
Ingredients: 1 Whole side of salmon (2 lb) skin and bones removed; 1 tb Oil; 1 c Minced onion; 1/2 c White wine; 2 ts Salt; 1 ts White pepper; 5 tb Butter; 2 c Fresh bread crumbs; 1 c Chopped parsley; 3 tb Chopped fresh tarragon; 2 ts Chopped fresh thyme; 1/2 c Sherry

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CATEGORY	CUISINE	TAG	YIELD
Seafood		Fish, Seafood, Main dish	6	Servings

INGREDIENTS

1		Whole side of salmon (2 lb) skin and bones removed
1	tb	Oil
1	c	Minced onion
1/2	c	White wine
2	ts	Salt
1	ts	White pepper
5	tb	Butter
2	c	Fresh bread crumbs
1	c	Chopped parsley
3	tb	Chopped fresh tarragon
2	ts	Chopped fresh thyme
1/2	c	Sherry

INSTRUCTIONS

COMBINE ONION, WINE, SALT, PEPPER and 2 tablespoons butter in a large pot,
place over medium heat and cook for 5 minutes. Add bread crumbs. Cook,
stirring constantly, 3 minutes. Transfer contents to bowl and cool. Add
parsley, tarragon and thyme. Lay fillet on work surface and carefully
butterfly it by cutting in half to give you 2 thin fillets. Lay down a
piece of parchment paper larger than the 2 fillets side by side. Brush it
with oil. Lay the 2 pieces of salmon on the parchment head to tail, forming
a large rectangular fillet of salmon. Spread cool stuffing evenly over the
salmon and roll up the salmon cigarette style. Use the paper underneath to
assist rolling tightly into a cylinder. Preheat oven to 350F. Place salmon
roll in a baking pan and bake 35 minutes. Meanwhile, heat the sherry in a
saucepan; cook, reducing by half. Remove from heat and whisk in the
remaining butter. Unwrap the salmon from the paper and place on a platter.
Pour the sauce over and serve immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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