Baked Salmon Roulade Spinach & Cream Cheese
Salmon roulade, is a butterflied filet salmon stuffed with a savory spinach and cream cheese filling, rolled and baked to perfection. This recipe is easy to make, and can be prepared in advance making for a delicious stress free week night dinner. Today's recipe serves 4 people, but if you want to make 8 or 10 servings use the whole filet. See notes for a variation on the stuffing.
Equipment
- Large baking tray
- Sharp knife
- butchers twine
- Cling Film or parchment paper
Ingredients
- 1 1.5-2 lbs. top and center cut of a salmon filet, butterflied, with skin on or off and scales removed. Atlantic salmon is best for this recipe
Cream Cheese Stuffing
- 4 oz cream cheese room temperature
- 1.5 cup baby spinach washed dried and roughly chopped
- 1 tbsp jalapeno deseeded and finely minced
- 1/4 cup shallots finely chopped
- 1 tbsp garlic finely minced
- 1-2 tbsp parsley flat leaf finely chopped
- 1 tsp zest lime
- 1/2 tbsp fresh squeezed lime juice
- 2-3 tbsp panko breadcrumbs
- 1 tsp salt kosher
- 1 tsp black pepper fresh ground
- 1 tbsp cooking oil
- 1 tbsp unsalted butter melted (optional)
Instructions
- Over medium low heat add oil to a pan and sauté onions. Add a pinch of salt and fresh ground black pepper, cook for 1 minute. Add garlic, jalapeños, and bell peppers. Continue sautéing until onions are almost translucent.
- Turn the heat off and add the spinach. Stir and allow the residual heat to wilt the spinach. Then allow to cool completely.
- Preheat oven to 400°F. Place the rack in the top 1/3 of the oven.
- Into the bowl, add cream cheese. and the lime zest. With a spatula work the lime zest into the cream cheese until it's fully incorporated. Add lime juice, parsley, sautéed aromatics, panko, salt and black pepper to taste. Mix well and set aside.
- Place butterflied salmon on a cutting board. Season with salt and pepper. Then spread an even layer of the cheese and spinach filling over the entire salmon.
- Roll the salmon. Use butchers twine to secure and create the number and size of portions you would like to serve.
- Place the prepared salmon roulade onto a baking tray and cover with cling film or parchment paper. Refrigerate for 1 hour or overnight.
- Preheat oven to 400°F
- Place the salmon on a cutting board. With a sharp knife cut the roulade into your desired portions sizes. If necessary, wipe the knife off with a damp cloth in between each cut.
- Place cut roulades on a baking tray. Brush with melted butter if desired. Bake uncovered for 20-30 minutes depending on size and thickness. Cooked to an internal temperature of145°F for well done and a drier texture. Or 125°F – 134°F for a juicier flakier fish.
- Garnish with chopped parsley or any chopped fresh leafy herbs of your choice. I garnished and served my roulades with a dollop of homemade cranberry and pineapple sauce.
Alternative Method For Stuffing Salmon
- Rinse and dry thoroughly enough spinach to cover the amount of salmon you are stuffing.
- Place the prepared salmon on the cutting board. Spread the prepared cream cheese filling evenly over the salmon. Lay spinach over cream cheese filling overlapping the leave to create a shingled or scalloped effect.
- Roll, secure, refrigerate. Then cut, bake as directed above, garnish and serve.
Video
Notes
In the video demonstration of the salmon roulade, I lightly sauté the spinach with the aromatics, and then mixed it into the cream cheese filling.
The thumbnail shows the salmon roulade is made by laying the spinach on top of the aromatic cheese filling before rolling, and cutting it into portions.
As you can tell both methods work equally well. And laying the spinach on top of the cream cheese filling makes for a more dramatic presentation. Although for me, wilting the salmon with the aromatics before mixing it into the cream cheese has a slight edge over the finished product. I personally feel that making the filling that way enhances the flavor, and impacts the texture. But try both methods and see which you like best.
To prevent the salmon from bursting while cooking, do not overfill or tie too tightly.
Nutrition
Serving: 8ServingsCalories: 170kcalCarbohydrates: 10gProtein: 3gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 29mgSodium: 719mgPotassium: 193mgFiber: 1gSugar: 3gVitamin A: 1.565IUVitamin C: 11mgCalcium: 62mgIron: 1mg
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