Chilled Poached Salmon Roulade


  • 6 oz thinly sliced red peppers
  • 6 oz thinly sliced yellow peppers
  • 5 oz thinly sliced onion
  • 1 oz olive oil
  • 1 - 2 lb salmon fillet (skin off, pin bones removed)
  • Salt and pepper
  • 2 bunches fresh chopped cilantro


Quickly sauté peppers and onions in olive oil; drain and cool.

Trim fat and dark flesh from skin side of fillet. Carefully butterfly fillet, cover in plastic wrap and gently pound.

Place the salmon skin side up on a piece of rectangular plastic wrap that extends 3 in beyond each end.

Season the fish with salt and pepper and sprinkle cilantro over it. Distribute cooled onions and peppers, leaving a 2 in edge of salmon uncovered around edges.

Roll the salmon so it makes a pinwheel appearance in the center and firmly tie knots in each end of the plastic.

Tightly roll salmon in aluminum foil, twisting ends to form a cylinder shape.

Poach or steam the fish until internal temp reaches 110 degrees. Remove from poaching liquid and chill.

To serve, unwrap the chilled salmon and slice into portions.

Yield: 5 servings