Prep 15 mins
Cook 10 mins
This fabulous recipe come from the Today Show. The credits go to Fresco by Scotto Restaurant. We tried it on our own grill the other night and it was delightful and so much fun to prepare. We actually had our butcher butterfly the salmon for us. It was Copper River Salmon--the best of all.
- 1 (2 lb) salmon fillets, skin removed
- 3⁄4 cup breadcrumbs
- 6 garlic cloves, minced
- 3 tablespoons fresh basil, chopped fine
- 3 tablespoons fresh Italian parsley, chopped fine
- 3 tablespoons shallots, chopped finely
- 3 tablespoons fresh chives, chopped fine
- 1⁄4 lb butter
- 1⁄2 cup extra virgin olive oil
- salt and pepper
- aluminum foil
- Put salmon filet on cutting surface, carefully butterfly lengthwise, being certain not to cut completely through the flesh at the end (or ask your butcher to butterfly the filet for you). You want open it into a thin double-wide filet.
- Combine bread crumbs, garlic basil, parsley, shallots, chives and olive oil in large bowl and mix completely.
- (A comment by our daughter who made this recently was to lay some fresh spinach atop the bread crumb mixture; nice addition, I thought.).
- Pull a piece of foil the length of the filet (large enough to go around the salmon when it's rolled). Lay filet flat on foil, season with salt and pepper, sprinkle evenly with bread crumbs and place small pats of butter about 1 inch apart.
- Roll filet with foil, as you would a jelly roll. Twist ends of the foil together. Refrigerate for 2-3 hours.
- Cut rollatina into 2 inch thick slices leaving the foil intact.
- Grill the salmon slices 5 minutes on each side. When fully cooked, remove foil and serve at once! Yum-yum!
- Prep time does not include refrigeration time.