Salmon Cordon Bleu

As a pescatarian, I wanted to prepare something rich, decadent, and different for the holidays when my children were younger. So I developed what has become one of my favorite holiday dishes which I’ve named Salmon Cordon Bleu.

With about 10 minutes of prep and less than an hour of baking, you can enjoy a wonderful treat.

All you need:

20181119_193400Salmon Fillet. I cover my cutting board with plastic wrap, place the fillet, and then cover again.

 

 

20181119_193522Gently press a rolling pin (or another heavy object) into the fillet to flatten and widen.

 

 

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Imitation Sausage. Originally I used imitation Canadian Bacon but it is no longer available in stores near me, so I’ve switched to Gimme Lean Sausage. Layer atop the salmon.

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Add Cheese. Today I used grated cheese, but slices of Swiss, Smoked Gouda, or Provolone all work just as well.

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Place a few dollops of herbs in softened butter – My preference is a seasoning mix filled with green onions and chives. But my husband is allergic so if he’s sharing, I use a no-onion mix.

20181119_194603Roll up gently, pushing in the sides if needed to encase the filling.

Roll in beaten egg and then in flour to coat. I prefer whole wheat pastry flour (and will often add wheat germ and flax seed powder) but any flour or bread crumbs could work.

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Place in greased baking dish, drizzle with melted herb butter, cover with domed foil, and bake at 375 for about 30 minutes. Uncover, pour remaining herb butter over the roll. Bake for an additional 10 minutes, and then broil for about 5 minutes – until golden brown.

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Slice and Enjoy!

 

37 comments

  1. Yum! This looks a delicious recipe. I would never have thought about adding sausage to salmon though. Will have to give it a go and try 🙂 I think some baby spinach might be a nice addition to this recipe too.

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  2. Hi Janet – this looks really delicious but unfortunately, it isn’t really a post that fits MLSTL guidelines. Perhaps you could share something more lifestyle related next week?

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      • No you don’t need to remove it Janet – it’s just that recipe posts were one of the types of posts we’re steering away from – it’s more about “living Midlife” that we’re aiming for – to offer something different to the other link parties. Just thought I’d give you a heads up for next time x

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  3. It looks wonderful. I order salmon a lot when I go out, but I confess I am leary of cooking salmon. I don’t know how, and I don’t like the fishy smell, but this recipe seems like something I may be able to do. Wish me luck! #MLSTL

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    • Sue – these work great for a luncheon dish for sure. I hope you do try it and that it is a smash hit! Thanks for joining the conversation – and I’m so sorry if I didn’t follow your MLSTL guidelines. I’ll be more careful next week. Enjoy your weekend!

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  4. Hi Janet! I’ll bet this is tasty…and if I cooked it my husband would be quite happy — he LOVES salmon and I don’t cook it that much. I also haven’t tried the vegetarian sausage but if you recommend it I will give it a try! Happy Thanksgiving weekend! ~Kathy

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    • Kathy, I do enjoy the vegetarian sausage but don’t eat it as much as I used to because I am reducing my soy intake (not totally eliminating it — rightsizing!) for digestive reasons. But if you are good with soy and soy protein — go for it. Enjoy! Thanks for joining the conversation. Happy Thanksgiving!

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  5. We’re big salmon fans here. I’d probably substitute the vegetarian sausage meat for ham or prosciutto…butthen again, is there really any real meat in sausage meat (did that come out loud?)

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