Elegant Roulades of Boned Salmon Steaks with a Pink Peppercorns Crust are Topped with a Delicious Basil & Macadamia Nut Pesto.
Perfect for a special gathering!
Yes – you can use Salmon Steaks or Salmon Filets as well!
This method – rolling into roulades makes a boneless – most tender, melt-in-your-mouth delectable “Salmon Steak.”
Once you get the hang of it – deboning the salmon steaks is simple. You need a little patience and a sharp knife!
What an elegant way to serve salmon!
For those who do not eat meat ~ this preparation serves as a “Fish Steak.”
Replacing macadamia nuts for the usual pine nuts makes an interesting pesto. Add some chopped macadamias on top to bring out the nut’s rich buttery flavor.
With a sharp boning knife, cut the meat away from the center round bone (spine.)
Remove the two inner white belly flaps.
For rolling salmon steaks: remove 3/4’s of the outer black skin on ONE side of the steak (so when you roll the steaks, only the flesh will be inside.)
