*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Fish                             Seafood
                 Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Whole side of salmon (2 lb)
                         - skin and bones removed
    1       tb           Oil
    1       c            Minced onion
      1/2   c            White wine
    2       ts           Salt
    1       t            White pepper
    5       tb           Butter
    2       c            Fresh bread crumbs
    1       c            Chopped parsley
    3       tb           Chopped fresh tarragon
    2       ts           Chopped fresh thyme
      1/2   c            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
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