Salmon With Fines Herbes Stuffing Recipe - Fast and Delicious Recipes

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Yields: 6 serving(s)

Combine onion, wine, salt, pepper and 2 tablespoons butter in a large pot, place over medium heat and cook for 5 minutes.
Add bread crumbs.
Cook, stirring constantly, 3 minutes.
Transfer contents to bowl and cool.
Add parsley, tarragon and thyme.
Lay fillet on work surface and carefully butterfly it by cutting in half to give you 2 thin fillets.
Lay down a piece of parchment paper larger than the 2 fillets side by side.
Brush it with oil.
Lay the 2 pieces of salmon on the parchment head to tail, forming a large rectangular fillet of salmon.
Spread cool stuffing evenly over the salmon and roll up the salmon cigarette style.
Use the paper underneath to assist rolling tightly into a cylinder.
Preheat oven to 350f.
Place salmon roll in a baking pan and bake 35 minutes.
Meanwhile, heat the sherry in a saucepan; cook, reducing by half.
Remove from heat and whisk in the remaining butter.
Unwrap the salmon from the paper and place on a platter.
Pour the sauce over and serve immediately.