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Salmon and asparagus rolls, lemon beurre blanc, arugula

Mains, Fish, Seafood & Shellfish

Blanched asparagus wrapped in a salmon fillet seasoned with pink pepper and baked in the oven for an original presentation, served with a white wine and lemon sauce emulsified with butter on a bed of wild rice.
L'idée déco You can add a few drops of lemon vinegar to your beurre blanc sauce to accentuate the lemon confit flavor.


Recipe for 4 persons

For the salmon rolls

600 Gr
Salmon filet skin-off
12 Unit(s)
Green asparagus
10 Unit(s)
Pink peppercorn

For the beurre blanc sauce

150 Gr
White wine
4 Unit(s)
150 Gr
Salted butter
1 Unit(s)
50 Ml
White wine vinegar

For the arugula salad

4 Handful(s)
Arugula salad
5 Ml
Maple syrup
30 Ml
White balsamic vinegar
45 Ml
Olive oil

For the wild rice

160 Gr
Wild rice
1 Liter(s)
  • Olive oil
  • Salt and pepper
Salmon and asparagus rolls, lemon beurre blanc, arugula

Preparation time: 30.00 min

Preheat your four at 400.00 °F

  • General preparation
    Break up the asparagus to get rid of the fibrous part and then peel them if they have a large diameter. Finely chop the shallot. Crush the peppercorns using a mortar. Cut butter into cubes and store in refrigerator. Zest the lemon and squeeze its juice. Portion the salmon fillet into 4 equal pieces and butterfly them to get 4 salmon scallops.
  • Wild rice preparation
    Place the rice and water in a pot and bring to a boil with a pinch of salt. Cover and cook on low heat for 45-60 minutes until tender but not burst out. Strain and keep warm.
  • Salmon roll preparation
    Cook the asparagus for about 2 minutes in boiling water or steam them before plunging them into an ice bath to stop cooking. Season the salmon with salt and pink peppercorns, crushed in a mortar previously. Place 3 asparagus in the center of each salmon scallops and roll the salmon around. You can fix the roulade with a bamboo spike.Place the roulade on a baking sheet lined with parchment paper and bake about 8 to 10 minutes until you obtain a medium rare center.
  • Lemon beurre blanc preparation
    In a saucepan combine the shallots, white wine and lemon juice. Let it reduce by about two thirds. Remove from heat and start to stir in the cold butter bit by bit, stirring constantly with a whisk to create a smooth sauce. Finally, add the lemon zest and let it infuse for a few minutes.
  • Arugula salad preparation
    Mix maple syrup and lemon juice with a whisk. Stir in olive oil in a drizzle, then season with salt and pepper. Mix with the arugula at the last moment.
  • To serve
    Use a ring mold to serve a portion of wild rice on your plate. Place a salmon roll on top and drizzle with the lemon beurre blanc. Serve the arugula salad on the side.
You can add a few drops of lemon vinegar to your beurre blanc sauce to accentuate the lemon confit flavor.

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