Published July 1, 1995.
For our salmon rolls recipe, we found a new way to wrap a fillet of fish around a filling before cooking it. We pounded the fillet into a paillard (a fillet pounded into a thickness of between an eighth and a quarter of an inch). Using plastic wrap, we rolled each of the paillards tightly around a light, complementary pre-cooked filling. Finally, we quickly sautéed the rolls, topping them with a light sauce.
If you do not have two large skillets, cook the salmon rolls in two batches, keeping the cooked rolls warm while the remaining rolls cook. If you like, serve the salmon on a bed of spinach that has been sautéed with olive oil and garlic.
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