Salmon Roulade

Menu Part: 
Cuisine Type: 

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.


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


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

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