Recipe - Salmon With Fines Herbes Stuffing

1 Whole side of salmon (2 lb)
skin and bones removed
1 tablespoon Oil
1 cup Minced onion
One half cup White wine
2 teaspoon Salt
1 teaspoon White pepper
5 tablespoon Butter
2 cup Fresh bread crumbs
1 cup Chopped parsley
3 tablespoon Chopped fresh tarragon
2 teaspoon Chopped fresh thyme
One half cup Sherry

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 350F. 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini