Norwegian Salmon Roulade
Delight your taste buds with this elegant Norwegian Salmon Roulade—a show-stopping dish that's as flavorful as it is visually stunning. Tender Norwegian salmon fillet is carefully butterflied and rolled around a creamy filling of fresh spinach, tangy cream cheese, and aromatic dill, then kissed with a hint of lemon juice for a bright, zesty finish. This rolled masterpiece is baked to perfection, yielding a melt-in-your-mouth texture that pairs beautifully with its rich, savory filling. Perfect as an impressive appetizer or a refined main course, this salmon roulade is not only visually appealing but also packed with healthy omega-3s and fresh flavors. Get ready to elevate your culinary repertoire with this easy yet sophisticated recipe, ideal for dinner parties or weeknight indulgence.
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Recipe Information
Ingredients
- 500 grams Norwegian salmon fillet (skinless)
- 150 grams Fresh spinach
- 200 grams Cream cheese
- 2 tablespoons Fresh dill (chopped)
- 1 tablespoon Lemon juice
- 1 clove Garlic (minced)
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 1 roll Plastic wrap
Instructions
Preheat your oven to 180°C (356°F).
Wash the fresh spinach thoroughly, then sauté it in a pan with olive oil and minced garlic for 2-3 minutes, until wilted. Set it aside to cool slightly.
Lay the salmon fillet flat on a cutting board. Using a sharp knife, butterfly the fillet by carefully slicing it horizontally until it can be opened like a book. Be careful not to cut all the way through.
Season the salmon with salt, black pepper, and a drizzle of lemon juice.
In a mixing bowl, combine the cream cheese, chopped dill, and a pinch of black pepper. Mix until smooth.
Spread the cream cheese mixture evenly over the salmon fillet.
Top the cream cheese layer with the sautéed spinach, spreading it out to cover the fillet's surface.
Carefully roll up the salmon tightly, starting from one of the shorter sides, to form a roulade. Use plastic wrap to wrap the roulade tightly, sealing the ends securely. Place the wrapped roulade in the refrigerator for 15 minutes to firm up.
After chilling, remove the plastic wrap and transfer the salmon roulade to a lined baking tray.
Bake in the preheated oven for 12-15 minutes, or until the salmon is just cooked through and tender.
Let the roulade rest for a few minutes before slicing into even portions. Serve warm or at room temperature as an appetizer or with a side salad for a main course.
Nutrition Facts
Calories |
1913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.0 g | 190% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 2218 mg | 96% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 8.0 g | ||
| Protein | 116.2 g | 232% | |
| Vitamin D | 65.8 mcg | 329% | |
| Calcium | 390 mg | 30% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2116 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
