Salmon, Cream Cheese, Baby Spinach & Crabmeat Roulade
Deliciousness on a plate. This elegant recipe takes salmon to a new level by rolling it with a savory filling. It's easy to make, and as meal prep goes, you can prepare this up to one day in advance. Gluten-free option available.
Equipment
- Large baking tray covered with parchment paper.
- Sharp knife
- 8 pieces of kitchen/butcher twine cut 8 inches long.
- Spatula
- Cling film or saran wrap
- Silicone basting brush
Ingredients
Salmon
- 1 2 lb. salmon filet, butterflied with skin off. Rinsed and patted dry Atlantic salmon is best for this recipe
Prepping spinach leaves
- 2 cups baby spinach leaves, washed dried and stems removed
Cream cheese filling
- 8 oz crabmeat picked over
- 2 tbsp fresh dill finely minced
- 1 cup onion chopped
- 1 tbsp garlic minced
- 2 tbsp parsley flat leaf chopped
- 1 large zest lemon
- 1-2 tbsp fresh squeezed lemon juice
- 1/2 cup panko breadcrumbs
- 8 oz cream cheese room temperature
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp thyme
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cognac optional
- 1 tbsp cooking oil or butter
Basting seasoning oil
- 1 tbsp avocado oil
- 1/4 tsp salt and black pepper
Instructions
Sautéing aromatics
- Over medium low heat add oil to a pan and sauté onions for 2 minutes. Add garlic and a pinch of salt and continue sautéing until onions are translucent. Remove from pan and set aside in a large bowl to cool completely.
Making cream cheese filling
- Into the bowl with cool sautéed aromatics add dill, parsley, lemon zest, lemon juice, cream cheese. Garlic and onion powder, thyme, 1/2 the remaining salt and pepper, leaving the rest to season the salmon. Add panko and cognac if using and mix well. Gently fold in the lumped crabmeat. Set aside.
Filling the salmon
- Lay the salmon on a cutting board in front of you horizontally. Rub 1/2 of the remaining salt and pepper all over the salmon. Using a spatula, spread the crab mixture over ¾ of the salmon, leaving approximately one inch space at the top.
- In a single layer, place the baby spinach leaves over the cream cheese crab mixture. They should be slightly overlapping giving a shingled effect.
- Turn the cutting board vertically and roll salmon into a log. The roll should be firm and tight. But not tight enough to make the filling ooze out the sides. Secure the salmon roll by tying it with the 8 pieces of kitchen twine, make sure they are evenly spaced.
- Wrap the salmon log in the saran wrap and refrigerate 2-3 hours.
Baking roulade
- Preheat oven to 400°F and place the rack in the top part of the oven.
- Remove saran wrap from salmon roll. With a sharp knife, sliced salmon in between the ties, or into desired portion sizes. Wipe the knife on a damp towel between cuts. Place the salmon cut side down on the prepared baking tray. Baste individual salmon rolls all over with seasoned oil.
- Place the salmon rolls into preheated oven. Bake uncovered for 25-30 minutes, depending on size and thickness. Remove from oven and cover loosely with foil and allow to rest for 2-5 minutes.
- Remove foil and cut the kitchen twine. Sprinkle with parsley and serve.
Notes
Butterflying Salmon
If you are uncomfortable butterflying your salmon filet, have your butcher do it for you. The salmon should be butterflied so it opens up like you would open a book.
Tying The Salmon Into Medallions
Cut 8 pieces of twine, 8 inches long.
Tie the kitchen twine around the salmon roll so it is snug using a knot or a bow to secure it. Don’t strangle it! Space the twine according to how large you want your servings to be. The larger the serving the bigger the space between the twine. The twine is designed to hold the salmon medallion together while cooking. Cut the twine off before serving.
Prepare In Advance
This recipe is easy to make, and as meal prep goes, you can prepare this up to one day in advance. Keep your roll in saran wrap and cut medallions when you are ready to bake them.
Gluten-free Option
Substitute gluten-free panko or breadcrumbs for wheat based breadcrumbs.
Tying The Salmon Into Medallions
Cut 8 pieces of twine, 8 inches long.
Tie the kitchen twine around the salmon roll so it is snug using a knot or a bow to secure it. Don’t strangle it! Space the twine according to how large you want your servings to be. The larger the serving the bigger the space between the twine. The twine is designed to hold the salmon medallion together while cooking. Cut the twine off before serving.
Prepare In Advance
This recipe is easy to make, and as meal prep goes, you can prepare this up to one day in advance. Keep your roll in saran wrap and cut medallions when you are ready to bake them.
Gluten-free Option
Substitute gluten-free panko or breadcrumbs for wheat based breadcrumbs. Nutrition
Serving: 6gCalories: 244kcalCarbohydrates: 10gProtein: 11gFat: 18gSaturated Fat: 8gTrans Fat: 1gCholesterol: 58mgSodium: 969mgPotassium: 267mgFiber: 1gSugar: 3gVitamin A: 1588IUVitamin C: 12mgCalcium: 90mgIron: 1mg
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