Roulades of salmon with shiso leaves and orange peel

Yield: 6 servings

Measure Ingredient
1 Side of salmon; skinless and
; pin-boned
6 tablespoons Shiso leaves; chiffonade
2 tablespoons Minced orange peel
Salt and pepper
2 tablespoons Ancho powder
1 cup Vegetable oil
2 tablespoons Butter

Beginning at the head end of the side of salmon, cut the side lengthwise into 6 equal strips. Season each strip with salt and pepper, then sprinkle with orange peel and shiso chiffonade. Start at the thicker end of the strip and roll into a pin wheel, securing with a toothpick. Repeat with remaining strips.

Heat large skillet, add vegetable oil, bring to smoke point. Season roulades with salt and pepper and ancho powder. Add roulades to pan, sear one minute, add butter, and continue to cook 3 minutes. Turn roulade and continue 3 minutes on the second side, remove from pan.

Yield: 6 servings

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