Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Involtini di Salmone




Source of Recipe


Al Di La Ristorante , Toronto, ON


Recipe Introduction


Serves 4



List of Ingredients




8 slices fresh Atlantic Salmon
1 cup vegetable oil
2 cloves garlic
4 diced roma plum tomatoes
12 large basil leaves
4 cups heavy cream (35%)
2 tbsp unsalted butter
2 oz. olive oil
8 slices smoked salmon
pinch of nutmeg
salt and white pepper to taste


Recipe



Preheat oven to 400 degrees Fahrenheit.
Lay each slice of fresh Atlantic salmon flat on a baking sheet.
Top with smoked salmon slices and layer with fresh basil leaves.
Add half of the seasoned diced tomatoes, olive oil, garlic and chopped basil.
Roll all together and secure with toothpicks.
Heat vegetable oil in skillet on medium heat.
Add each salmon involtini, sear to a golden colour on all sides.
Remove salmon involtini and set aside.
Fold cream into frying pan, simmer on medium heat.
Add butter white pepper, pinch of nutmeg and remaining diced tomatoes.
Allow cream to simmer until foamy, remove from heat and allow to stand.
Place salmon involtini in ovenproof tray and cover with cream mixture.
Heat in oven for 15 minutes.
Place 2 per person on serving plate and pour cream sauce over salmon.
Remove toothpicks and garnish with fresh chopped basil.
Chef: Pino Ruberto