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Pacific Rim Stuffed Salmon - Scagnetti

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AimeeP Feb 24, 2005 10:22 AM

For the poster who asked - recipe including my own touches.

6-8 servings

1 salmon filet 2-3 lbs skinned
2 c. soy sauce (Pearl River)
1 c. sake (can substitute rice wine vinegar if alcohol is an issue)
3 T. minced fresh ginger
6 Fresh shitake mushrooms (dried in a pinch)
1 Thai chile minced
1 carrot
3 green onions
2 Large asparagus spears
1.lb Dungeness crab meat or surimi
1/4 c. Soy Vey teriyaki sauce
Cooked asparagus for garnish
zest of 1 lime for garnish

Butterfly the salmon filet to make one flat piece aprox. 1.5 times original width.

Combine the soy, sake, ginner and chile in a large non-aluminum baking disk add the salmon, cover tightly with plastic wrap and refrigerate for 4 hours.

Stuffing: cut the carrot, onion, mushroom and asparagus into matchstick strips. Add the crab or surimi and toss well.

Preheat oven to 350. Place a large strip of plastic wrap on a flat surface and place the salmon filet spread out on the plastic skinned side down. Spread the stuffing in a long strip down the center of the salmon. Using the plastic wrap as a guide, roll up the salmon jelly-roll style and twist the ends of the plastic wrap closed(note - do not roll the wrap inside of the salmon) Tuck the ends of the wrap under the roll. Wrap the salmon roll again tightly in aluminum foil, making sure the edges are sealed tightly.

Place on baking sheet in preheated oven for 35-40 min.

Remove from oven - unwrap and discard foil. Heat the teriyaki sauce and keep warm. Cur the plastic wrapped salmon into 2 inch slices, remove plastic wrap, spread some sauce on each plate and place salmon slices on top - garnishing with lemon zest and serve.

The first time I made this I used fresh Copper River Salmon and Dungeness crab - to die for! however , it is still great with a lesser grade of salmon and filling.

I usually serve this with steamed asparagus or spinach and a steamed rice to soak up the teriyaki.

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    Scagnetti RE: AimeeP Feb 24, 2005 10:57 AM

    Thank you, it looks great.

    I have a question though about what you mean by "butterfly the salmon fillet". I assume this means to cut the fillet along the long side and lay the cut part open, flat to the work surface like a book.

    3 Replies
    1. re: Scagnetti
      a
      AimeeP RE: Scagnetti Feb 24, 2005 11:04 AM

      That is correct starting at the side of the filet farthest from the spine and being sure that you have about 1.5 inches in the middle so the roll doesn't fall apart.

      If you like this I have another recipe for a similar prep (except the salmon is poached in the plastic wrap) with a vegetable filling and chipotle sauce. Much less subtle but also very good.

      1. re: AimeeP
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        galleygirl RE: AimeeP Feb 24, 2005 11:07 AM

        Please post that one, I've already printed out this one! Thanks!

        Link: http://www.bistrodraw.com/Furniture.htm

        1. re: galleygirl
          a
          AimeeP RE: galleygirl Feb 24, 2005 02:36 PM

          As adapted from a Jacques Pepin recipe

          Salmon with chipotle sauce

          5 dried chipotle & 1 c. water
          OR
          3 chipotle in adobo drained

          Stuffing:
          4 oz. Fresh shitake – washed & stemmed
          1 T unsalted butter
          1 T olive oil
          2 med. Shallots peeled trimmed and chopped
          1c. washed and chopped domestic mushrooms
          1.5 c. water
          4 med. Tomatoes cut into 2 inch pieces
          10 oz. Spinach trimmed, washed and cut into 2 inch pieces
          1 t. chopped fresh tarragon
          ¼ t. ground black pepper

          Salmon
          1. Salmon fillet (aprox) 1.5 lbs) center cut with tail removed
          2. ¼ t. salt
          3. ¼ t. ground black pepper
          4. 2 T Olive oil
          5. 1 small onion chopped
          6. .5 stalk of celery washed and thinly sliced
          7. 1 t. dried summer savory
          8. .5 t. salt
          9. 4 cloves garlic, peeled and chopped
          10. 1 T. unsalted butter
          11. 2 T fresh dill/parsley

          If using dried chipotle cover in water and microwave for 1 min – set aside

          Stuffing:

          Stem shitake and put in a food processor and coarsely chop

          Heat butter and oil – when hot add shallots and leeks, sauté for 1 min. Add shitake, stir in domestic mushrooms and .5 c. water. Cover skillet and cook for 2 min. uncover and press spinach into mix, reduce heat to low and cook for 2 min. Mix in salt and pepper to taste – put aside to cool.

          Place salmon skin side down, remove bones if any, butterfly and open.

          To be sure thickness is even place between 2 sheets of plastic wrap and pound to even thickness.(gently – not like a teak or chicken)

          Remove top sheet of plastic spread stuffing on fillet.

          Use plastic to guide rolling – like a jelly roll – do not roll plastic into salmon. Be sure salmon is wrapped tightly in plastic wrap and the wrap tightly in aluminum foil – twisting at ends to seal.

          Bring 2 qt of water to boil in a deep saucepan-place salmon roll in pan – should be submerged in water. Place led or small dish (smaller than pan to hold down salmon roll) on top – cook just under boiling point for 20 min.

          For sauce heat oil in pan and add onions, celery, savory and salt. Add tomatoes garlic and peppers. Bring to a boil reduce heat and simmer 15 min. Use a food processor to blend this mix into smooth sauce..

          When salmon has reached 140 degrees set aside in water off heat for 15 min. ( use thermometer). Then unwrap from plastic.

          Line plate with sauce cut slices of salmon roll and layer on plates sprinkle with dill or parsley.

          Prep is shorter than it seems - I usually make extra sauce so the next time I don't have to make it again.

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