Tournedos of Salmon

Makes: 12 servings


Tournedos of Salmon This sensational salmon recipe is adapted from one served at Chateau Lake Louise, in Canada. It is terrific for any gathering, for lunch or dinner or any special occasion when you want to make an impression. Because the tournedos are prepared in individual portions, it's easy to divide or multiply the recipe. For even greater ease, have the salmon skinned and boned at the fish market. If you're serving a large crowd and are short of oven space, bake the tournedos up to 2 hours ahead. Then serve them at room temperature, topped with a warm and lemony Dill Piccata Sauce.

Prep Time: Salmon, 20 minutes; sauce, 10 minutes
Bake Time: 15 to 20 minutes
Advance Prep: Tournedos may be refrigerated overnight before baking. Sauce may be refrigerated overnight.


12 salmon steaks (6 to 7 ounces each),
   cut 3/4 inch thick, boned, and skinned
4 tablespoons chopped green onions with tops
4 tablespoons chopped fresh dill
6 burrito-style flour tortillas
   (about 10-inch diameter)
Salt and pepper
Dill Piccata Sauce
Fresh dill and lemon wedges, for garnish


To Prepare Fish:
Place each salmon steak on a work surface in a long strip skin side down. (Some of the steaks will break into 2 pieces when boned; place them in 1 long strip.) Sprinkle each with 1 teaspoon green onions and 1 teaspoon dill. Roll up in jelly-roll fashion. Place flat side down. Cut tortillas into 24 strips, each 1 inch wide; discard the ends. Wrap 2 strips around each salmon roll. Secure ends with toothpicks. Transfer salmon rolls to greased or sprayed baking sheets (not cushioned ones), placing them at least 1-1/2 inches apart. (Tournedos may be refrigerated, covered, overnight.)

To Bake:
Preheat oven to 400 degrees F. Sprinkle salmon rolls with salt and pepper. Bake, uncovered, for 15 minutes, or until cooked through. The more fish you bake in one oven and the colder they are, the longer the baking time. If baking 2 sheets in one oven, rotate their positions after 8 minutes. Transfer salmon rolls to plates, spooning sauce over top and sides. Garnish with sprigs of fresh dill and lemon wedges.


Dill Piccata Sauce

Makes: About 1-2/3 cups; serves 12

1 cup dry white wine or imported dry vermouth
1 cup vegetable or chicken broth
3 tablespoons fresh lemon juice
3 tablespoons whipping cream
1 tablespoon plus 2 teaspoons cornstarch,
   dissolved in 2 tablespoons water
3 tablespoons capers, rinsed
3 tablespoons chopped fresh dill
Salt and freshly ground black pepper to taste

In a medium saucepan over moderately low heat, simmer wine, broth, lemon juice, and cream for 5 minutes. Remove from heat and whisk in cornstarch. Return to heat and bring to a boil, stirring constantly. Stir in capers, dill, and salt and pepper (Sauce may be refrigerated overnight. Reheat before serving.)


Fast & Festive Meals For The Jewish Holidays
By Marlene Sorosky
William Morrow & Company
Publication date: September 1997
Hardback, $27.00
ISBN: 0-688-14570-1
Recipe Reprinted by permission.


Fast & Festive Meals For The Jewish Holidays



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