Ingredients
- 12 ounce fillet salmon (alaskan wild-caught coho, sockeye or king salmon recommended, ask to have it butterflied)
- 1 cup artichoke hearts, plain, drained and chopped
- 33/100 cup spanish onion, minced
- 2 clove garlic, minced
- 33/100 pint heavy cream
- 1 tablespoon olive oil
- 4/25 cup parmesan cheese, grated
- 1 cup sheet parchment paper
- 12 ounce fillet salmon (alaskan wild-caught coho, sockeye or king salmon recommended, ask to have it butterflied)
- 1 cup artichoke hearts, plain, drained and chopped
- 33/100 cup spanish onion, minced
- 2 clove garlic, minced
- 33/100 pint heavy cream
- 1 tablespoon olive oil
- 4/25 cup parmesan cheese, grated
- 1 cup sheet parchment paper
- 2 shrimps, peeled and cleaned
- 1 33/100 clove garlic, minced
- 33/100 tablespoon rosemary, chopped
- 12 ounce fillet salmon (alaskan wild-caught coho, sockeye or king salmon recommended, ask to have it butterflied)
- 1 cup artichoke hearts, plain, drained and chopped
- 33/100 cup spanish onion, minced
- 2 clove garlic, minced
- 33/100 pint heavy cream
- 1 tablespoon olive oil
- 4/25 cup parmesan cheese, grated
- 1 cup sheet parchment paper
- 2 shrimps, peeled and cleaned
- 1 33/100 clove garlic, minced
- 33/100 tablespoon rosemary, chopped
- 33/100 large spaghetti squash, sliced lengthwise and seeds removed
- 4/25 cup water
- 1 33/100 tablespoon butter
Preparation
Baking Directions:
Steal This Recipe® step-by-step Instructions1. Cook onion and 2 cloves of garlic in olive oil over low heat in a sauté pan until soft and translucent2. Add cream and bring to a simmer3. Add cheese and artichokes and continue to simmer4. Season with salt and pepper to taste5. Chill in the refrigerator for several hours6. Preheat oven to 375 degrees Fahrenheit7. Place the squash in a roasting pan and season with salt and pepper8. Divide the 1-1/3 tablespoons butter and 1/6 cup water, and place into each half of the squash9. Roast about half an hour or until tender10. Remove the flesh and shred with a fork11. Season with salt and pepper and reserve12. Place salmon fillet on the parchment paper, and season with salt and pepper13. Place filling down the center of the salmon and roll the salmon around the filling to form a roulade, using the parchment paper to wrap the outside14. Tie off the salmon with butcher twine to hold the shape15. Chill and cut into portions16. Sear the salmon in a hot sauté pan, then place pan in oven for 5 minutes or until just cooked17. Remove salmon from pan18. Return pan to stove top, add oil, and sauté shrimp19. To serve, divide the salmon fillet into 2 pieces, and plate with 1 shrimp and squash
