Karen's Sensational Sole Wrapped Salmon with Chermoula Sauce
An Elegant Recipe that is light and flavorful and quite simple to prepare with a Blender Zesty Herbal Sauce. Lovely for Mother's Day, Passover & Easter.
Servings: 6 servings (easily doubled)
Equipment
- 1 8 x 10 baking dish
Ingredients
- 1 1/4 pounds Filet of Sole 6 Fillets (your fillets might weight more.)
- 3/4 pounds salmon fillet skin removed, purchase a non cut piece
- 1 teaspoon extra virgin olive oil
- 1 1/2 teaspoon melted butter or plant based butter, or EVOO
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/8 teaspoon sea salt
- 1/2 cup Karen's Blender Chermoula Sauce and What To Do With It (see recipe)
Garnishes:
- 6 thin lemon slices for garnish
- 1 tablespoon parsley coarsely chopped
- 1 recipe roasted tomato halves see recipe below
Instructions
- Check Sole Fillets for bones, remove them with a sharp knife.Preheat oven to 350 degrees.
- Cut salmon into 6 equal portions crosswise; about 1" wide.Place fillets skin side up (the most colored part.) Add a salmon portion on top, at the thinest end. Roll up, but not tightly. Roll all 6.
- Add 1 teaspoon EVOO to an 8" x 10" baking pan. Add each roll, seam side down on the pan. Brush with melted butter.Sprinkle with smoked paprika, cumin and sea salt on top.
- Cook in the oven until firm - about 15 minutes. This will depend on the size of the Sole & Salmon!! Check the internal temperature of the salmon with a meat thermometer - until registers 145 degrees.
- Serve the with plenty of Chermoula Sauce on top.Garnish with lemon wedges and sprinkle all over with chopped parsley.
- I love adding Roasted Tomato Halves around the fish, nice condensed flavor!
Notes
Recipe - Roasted Tomato Halves:
Preheat oven to a low 300 degrees. Cut colorful cherry tomatoes in half. Line a small baking pan with a small amount of EVOO. Add tomatoes cut side up. Add a few sprigs of fresh thyme tucked under the tomatoes, like I do. Cook until tomatoes have condensed and shriveled a bit, 30 minutes. Cooking time does not include Chermoula Sauce. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Preheat oven to a low 300 degrees. Cut colorful cherry tomatoes in half. Line a small baking pan with a small amount of EVOO. Add tomatoes cut side up. Add a few sprigs of fresh thyme tucked under the tomatoes, like I do. Cook until tomatoes have condensed and shriveled a bit, 30 minutes. Cooking time does not include Chermoula Sauce. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 243kcal | Carbohydrates: 2g | Protein: 24g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 78mg | Sodium: 352mg | Potassium: 438mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 600IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg