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Salmon Involtini: R.O.T.W.

Everyday I have clients from all over the world, with across the border food alergies, or just straight pickiness. The first thing to be eliminated is always fish. There is always that token picky eater who doesn’t like any kind of fish. So when I do get to cook fish, it is like a special occasion and I want to make the dish perfect. So for this weeks’ recipe of the week I am excited to bring to you all salmon involtini.

This was sort of an experiment I tried with one of my classes and it actually turned out buonissimo!  Such a delicious new creation and super simple and quick to prepare.


4, 30z filets of salmon

2 old red potatoes boiled and diced

1/2 c bread crumbs; blend together 1/4 c of capers, 1/4 cup of kalamata olives, stale day-old bread, 1/4 c of parmigianna, dash of salt, dash of pepper

1/4 cup of fish stock

handful of parsely

2 lemons

1/2 cup of olive oil

To start, take your salmon filets and pound them very thin. They should be as thin as possible.

Cover with plastic wrap as you work on the filling. For the filling, you add the diced potato, bread crumbs, splash of fish stock, half the juice of a lemon, pinch of salt, and pinch of pepper

Once you have the filling made, you will start to stuff the salmon.

Now, we take the outside of the salmon and have all the edges meet at one point, wrapping the filling like a present. The filets should be so thin that when you enclose the salmon over the filling it will just stay that way. To keep the involtini in a ball, wrap them with the plastic wrap.

They only need to stay like this for a few minutes to keep the form. After a few minutes, unwrap, and place on teflon skillet with nothing on the pan. cook on high heat to sear both sides, and then lower heat to medium and let cook for 7-10 minutes, or until the salmon is cooked through

Before taking out or the pan, toss with a handful of chopped parsley, the rest of the fish stock, and the other half of the lemon. Serve with lemon squeezed over the top.

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