Salmon Roulade

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
1

Roulade are very easy to make and are simply a lean, boneless, flattened slice of meat or fish which is rolled around any type of filling (vegetable, cheese, meat, etc.), and cooked.

Ingredients

Per serving:
1 salmon fillet (7-oz.)
1 tbsp. pesto sauce
3 oz. Garlic Mashed Potatoes
3 oz. Chipotle Sweet Potatoes
2 oz. Mango Cucumber Salsa
2 oz. Mango Beurre Blanc
Basil sprig, for garnish

Garlic Mashed Potatoes:
20 lb. potatoes, peeled and diced
1 lb. butter
2 qt. milk
1 cup chopped mixed herbs
1 cup grated Parmesan cheese
1 oz. garlic, chopped
1 oz. shallots, chopped
1 tbsp. ground black pepper
1 tbsp. salt

Chipotle Sweet Potatoes:
12 large sweet potatoes, peeled and diced
1 lb. butter
Juice from 6 oranges
1⁄2 cup brown sugar
6 tbsp. pureed chipotles
1 tsp. salt
2 tbsp. chopped cilantro

Mango Cucumber Salsa:
4 cups diced fresh mango
4 cups diced cucumber
4 cups diced plum tomatoes
3 tbsp. extra virgin olive oil
1 tsp. salt
1 tsp. ground black pepper
4 tsp. finely chopped parsley

Mango Beurre Blanc:
4 cups white wine
2 oz. shallots, chopped
2 oz. garlic, chopped
2 oz. fresh ginger, grated
1⁄4 cup heavy cream
3 lb. very cold unsalted butter, diced
2 oz. fresh mango pulp
Salt and pepper, to taste

Steps

1. Butterfly salmon lengthwise, leaving fillet attached at one short end. Brush fillet lightly with pesto and roll up.

2. Roast salmon in 375°F oven for 10-12 min.

3. Place Garlic Mashed Potatoes and Chipotle Sweet Potatoes onto separate sheets of plastic wrap; roll into cylinders and twist ends closed. Cut off one end from each. Holdcylinders together and slide, open-ends down, into a pastry bag with a large star tip. Pipe mixture onto dinner plate.

4. Place salmon roulade to the right of the potatoes.

5. Pack mango salsa into a 2-oz. thimble; invert onto plate. Ladle on 2 oz. beurre blanc; garnish salmon with basil.

Garlic Mashed Potatoes:

Steam potatoes 20 min. or until tender. Heat butter and milk until butter melts. Place potatoes in large bowl; gradually add milk mixture, whipping until fluffy. Beat in remaining ingredients until smooth.

Chipotle Sweet Potatoes:

Steam potatoes 20 min. or until tender. Meanwhile, combine butter, orange juice, sugar, chipotles, and salt in a large saucepan; bring to a boil. Cook until reduced to a glaze. Place potatoes in a large bowl; whip until fluffy. Beat in glaze and cilantro until smooth.

Mango Cucumber Salsa:

Combine equal amounts of all ingredients to order.

Mango Beurre Blanc:

Reduce wine with shallots, garlic, ginger, and cream by half, or until cream is lightly browned and thickened. Add butter, a little at a time, whisking vigorously. Add mango and stir until smooth. Season with salt and pepper. Strain; hold at room temperature.

Source: Recipe from Chef Andrew Harley

More From FoodService Director

Industry News & Opinion

Access to fresh produce just got easier for students at the University of Virginia.

The Charlottesville, Va., university’s dining service has partnered with Greens to Grounds , a student-run nonprofit organization that delivers locally grown produce to students. Though students could previously purchase Greens to Grounds produce, they can now use a portion of their meal plans to do so, thecavalier.com reports .

Students can choose between a snack box or produce box, the ingredients in which usually require no cooking, and can place their orders online. The base boxes cost...

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

FSD Resources