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:
Salmon Fillet. I cover my cutting board with plastic wrap, place the fillet, and then cover again. 
Gently press a rolling pin (or another heavy object) into the fillet to flatten and widen. 
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.
Add Cheese. Today I used grated cheese, but slices of Swiss, Smoked Gouda, or Provolone all work just as well.
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.
Roll up gently, pushing in the sides if needed to encase the filling.[gallery ids="615,616,617" type="rectangular"]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.
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.
Slice and Enjoy!
