Salmon with Fines Herbes Stuffing

Directions

Combine onion, wine, salt, pepper, and 2 tablespoons butter in a large pot, place over medium heat and cook for 5 minutes.

Add bread crumbs.

Cook, stirring constantly, 3 minutes.

Transfer contents to bowl and cool.

Add parsley, tarragon and thyme.

Lay fillet on work surface and carefully butterfly it by cutting in half to give you 2 thin fillets.

Lay down a piece of parchment paper larger than the 2 fillets side by side.

Brush it with oil.

Lay the 2 pieces of salmon on the parchment head to tail, forming a large rectangular fillet of salmon.

Spread cool stuffing evenly over the salmon and roll up the salmon cigarette style.

Use the paper underneath to assist rolling tightly into a cylinder.

Preheat oven to 350℉ (180℃).

Place salmon roll in a baking pan and bake 35 minutes.

Meanwhile, heat the sherry in a saucepan; cook, reducing by half.

Remove from heat and whisk in the remaining butter.

Unwrap the salmon from the paper and place on a platter.

Pour the sauce over and serve immediately.