Recipe: Stuffed Salmon Rustica

Chef Ramiro Rabadan took home the best presentation award for his stuffed salmon rustica at the Ultimate Chef America competition in Dallas. The competition highlights heart-healthy courses that the chefs could only use a grill to prepare. He's the pastry chef at Patriot Heights senior home and the community there has been very supportive of him. Chef Radadan showed us how to prepare this dish on San Antonio Living Monday. Click here to watch...

Ingredients:

• Salmon fillets 6/4 oz.
• Asparagus 18 small stalks
• Chives 8 oz.
• Thyme 2 oz.
• Garlic 4 cloves
• Red bell pepper 1 large
• Lemon 1 large
• Pinot grigio 3 cups
• Shallots 4 oz.
• Butter 1 oz. 
• Dill 1 oz.
• Garnish with white grapes and watercress

Method of preparation:

• Between 2 pieces of plastic sheets, pound salmon fillets until they reach between 1/8” and ¼” in thickness 
• Rub fish with a mixture of fresh thyme, minced garlic, lemon zest and olive oil. 
• Starting from one end of each fillet, lay 3 blanched asparagus stalks and 3 julienne cut red bell peppers making sure that the bottom end of the asparagus is even with the edge of the salmon. 
• Roll out of the fillets and wrap them tightly with parchment paper then with aluminum foil 
• Place the salmon rolls on an open flame grill, rolling often, until they reach a 145-degree internal temperature.

Sauce:

• In a small saucepan, reduce the wine then add minced shallots. Continue. Add chopped parsley and dill. 
• Add one ounce of butter, stirring over low heat. Add salt and pepper.

Servings: 6