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Categories:Viewed: 57 - Published at: 4 years ago
Ingredients
- 1 side of salmon, skinless and pin-boned
- 6 tablespoons Shiso leaves, chiffonade
- 2 tablespoons minced orange peel
- Salt and pepper
- 2 tablespoons ancho powder
- 1 cup vegetable oil
- 2 tablespoons butter
Method
- Beginning at the head end of the side of salmon, cut the side lengthwise into 6 equal strips.
- Season each strip with salt and pepper, then sprinkle with orange peel and shiso chiffonade.
- Start at the thicker end of the strip and roll into a pin wheel, securing with a toothpick.
- Repeat with remaining strips.
- Heat large skillet, add vegetable oil, bring to smoke point.
- Season roulades with salt and pepper and ancho powder.
- Add roulades to pan, sear one minute, add butter, and continue to cook 3 minutes.
- Turn roulade and continue 3 minutes on the second side, remove from pan.
