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.)
Garnishing Tips:
Top the pesto with Toasted Chopped Macadamia Nuts and Basil Leaves.
For an extra touch – thin pesto with equal amounts of olive oil and spoon on the plate for decoration & dipping!
Salmon Steaks with Basil & Macadamia Nut Pesto
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!
Servings: 2
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Ingredients
- 2 large salmon steaks about 1 1/4 pounds total
- 2 teaspoons extra virgin olive oil
- 1 teaspoon pink peppercorns ground
- few pinches salt (I use Himalayan Pink Salt)
- 2 tablespoons Basil & Macadamia Nut Pesto (will use a few tablespoons)
Instructions
- Wash and dry the salmon steaks.
For Deboning the Salmon Steaks:
- With a sharp boning knife, cut the meat way from the center round bone (spine.) Guide your knife so not too loose much meat. Discard - carefully remove the two inner white belly flaps.Feel the steaks and remove all pin bones. Easily done with clean pliers (tweezers do not work as well!)For rolling salmon steaks: (see photo) 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.)Repeat with the other steak. Roll into a round roulade shape, secure with butcher's twine.
- Place the rolled steaks on a plate to hold. Rub all over with 2 teaspoons of olive oil and top one side evenly with the peppercorns.
- Break oven to 325 degrees.Oil and heat a cast iron grill pan (for indoor cooking) or oil and heat an outdoor grill. Set to medium heat.Add the salmon steak roulades peppercorn side down. Cook until strong grill marks form - about 4 minutes, Turn over with tongs, turn steaks over and cook until grill marks form (salmon will not be fully cooked.)
- Place the steaks on a parchment lined cooking tray and bake until cooked through, about 8 minutes - do not overcook. Check internal temperature if you are not sure; should be 225 degrees (just firm & silky.)
Serve the Salmon:
- Add the steak roulades to individual plates. Serve a nice dollop of Basil & Macadamia Nut Pesto on top, about 1 tablespoon.
Garnishes:
- Top Pesto with Toasted Chopped Macadamia Nuts. Scatter small basil leaves all over.A nice touch: thin the pesto with equal parts olive oil, spoon around the plate for dipping.
Notes
I like to serve the salmon roulades after they have been perfectly cooked.
You may marinate with evoo & peppercorns up to a day in advance: cook and serve immediately. (Also delicious served chilled!)
Recipe is easily doubled. See recipe: Basil & Macadamia Nut Pesto This recipe may not be reproduced without the consent of its author, Karen Sheer.
You may marinate with evoo & peppercorns up to a day in advance: cook and serve immediately. (Also delicious served chilled!)
Recipe is easily doubled. See recipe: Basil & Macadamia Nut Pesto This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition Facts
Salmon Steaks with Basil & Macadamia Nut Pesto
Amount per Serving
Calories
340
% Daily Value*
Fat
20
g
31
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
7
g
Cholesterol
95
mg
32
%
Sodium
216
mg
9
%
Potassium
862
mg
25
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
35
g
70
%
Vitamin A
382
IU
8
%
Calcium
54
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.