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Gallery Read the full recipe after the video. Recipe Summary prep: 50 mins total: 1 hr 20 mins Servings: 6 rolled-salmon-baked-343-d111830.jpg
Ingredients Ingredient Checklist 3 tablespoons unsalted butter 2 large leeks, white and pale-green parts only, chopped and washed well (3 1/4 cups) 1 bunch Swiss chard, tough stems trimmed, leaves chopped (6 cups) Coarse salt and freshly ground pepper 1/2 cup plain Greek yogurt 2 tablespoons fresh lemon juice 1 tablespoon whole-grain mustard 1 tablespoon Dijon mustard 2 teaspoons minced garlic 2 teaspoons low-sodium soy sauce 2 1/4 pounds salmon fillet, preferably wild, skin removed 1/4 cup packed dill sprigs, plus 6 more sprigs for tops Extra-virgin olive oil
Gallery Read the full recipe after the video.
Recipe Summary prep: 50 mins total: 1 hr 20 mins Servings: 6 rolled-salmon-baked-343-d111830.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 50 mins total: 1 hr 20 mins Servings: 6
Recipe Summary
prep: 50 mins total: 1 hr 20 mins
Servings: 6
prep: 50 mins
total: 1 hr 20 mins
prep:
50 mins
total:
1 hr 20 mins
Servings: 6
6
rolled-salmon-baked-343-d111830.jpg
rolled-salmon-baked-343-d111830.jpg
Ingredients
Ingredients
- 3 tablespoons unsalted butter 2 large leeks, white and pale-green parts only, chopped and washed well (3 1/4 cups) 1 bunch Swiss chard, tough stems trimmed, leaves chopped (6 cups) Coarse salt and freshly ground pepper 1/2 cup plain Greek yogurt 2 tablespoons fresh lemon juice 1 tablespoon whole-grain mustard 1 tablespoon Dijon mustard 2 teaspoons minced garlic 2 teaspoons low-sodium soy sauce 2 1/4 pounds salmon fillet, preferably wild, skin removed 1/4 cup packed dill sprigs, plus 6 more sprigs for tops Extra-virgin olive oil
Directions
Preheat oven to 450 degrees. Melt butter in a large skillet over high. Add leeks; cook, stirring, until just golden, about 4 minutes. Add chard; season with salt and pepper. Cook, tossing, until wilted, about 3 minutes. Let cool.
In a small bowl, whisk together yogurt, lemon juice, mustards, garlic, and soy sauce.
Butterfly salmon by cutting horizontally through middle along one long side, leaving other side intact. Open flat, like a book. Flip salmon, skinned-side up; season with salt and pepper. Spread top with 1/4 cup yogurt mixture. Top with dill sprigs, then chard mixture.
With a long side facing you, roll up salmon into a tight log. Secure with 6 pieces of kitchen twine, starting about 1 1/4 inches from end and spacing evenly. Cut salmon into 6 equal pieces, slicing between twine. Tuck a dill sprig under twine on each roll.
Place rolls in a baking dish and drizzle with oil, rubbing to coat. Season with salt and pepper. Roast until salmon is opaque on outside but still pink inside, about 15 minutes. Serve, with remaining yogurt mixture alongside.
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All Reviews for Rolled Stuffed Salmon
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Rolled Stuffed Salmon
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
