Best 6 Salmon Roulade With Spinach Recipes

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Craving a delectable dish that combines the richness of salmon with the vibrant flavors of spinach? Look no further than salmon roulade, an elegant and flavorful culinary creation that is sure to impress your taste buds. This enticing dish features delicate salmon fillets carefully rolled around a luscious spinach filling, creating a symphony of textures and flavors that will tantalize your palate. Whether you're hosting a special occasion or simply seeking a delectable meal that is both visually appealing and incredibly delicious, salmon roulade with spinach is the perfect choice. Its vibrant colors and tantalizing aroma will captivate your senses, making it an unforgettable dining experience.

Here are our top 6 tried and tested recipes!

SMOKED SALMON & SPINACH ROULADE



Smoked Salmon & Spinach Roulade image

This colorful roulade starts with a quick spinach cake that's rolled around a creamy filling and smoked salmon. It can be made ahead, so it's perfect for entertaining.

Provided by Kate Hays

Categories     Healthy Baked Salmon Recipes

Time 5h

Number Of Ingredients 15

1 10-ounce package frozen spinach, thawed and squeezed dry
½ cup chopped fresh parsley
⅓ cup flour
¼ cup reduced-fat sour cream
Dash of hot pepper sauce
Salt & freshly ground pepper, to taste
2 large egg yolks
6 large egg whites
6 ounces reduced-fat cream cheese
¾ cup low-fat cottage cheese
1 tablespoon lemon juice
8 ounces smoked salmon, flaked
¼ cup snipped fresh chives
3 tablespoons drained capers, rinsed, or 2 tablespoons prepared horseradish
Freshly ground pepper, to taste

Steps:

  • To make spinach cake: Preheat oven to 375 degrees F. Coat an 11-by-17-inch rimmed baking sheet with cooking spray. Line the bottom of the baking sheet with parchment paper or wax paper and coat it with cooking spray.
  • Puree spinach, parsley, flour, sour cream and hot pepper sauce in a food processor until smooth. Season with salt and pepper. Add egg yolks and pulse to mix. Transfer to a bowl and set aside.
  • Beat egg whites in a mixing bowl, with an electric mixer until stiff, but not dry, peaks form. Fold 1/3 of the beaten whites into the spinach puree with a rubber spatula to lighten it. Fold the spinach mixture into the remaining whites just until blended, and spread in the prepared pan. Bake until the top springs back when lightly touched, 8 to 10 minutes. Let cool in the pan on a rack for 5 minutes.
  • Cover the work surface with a clean kitchen towel with the long edge toward you. Invert the spinach cake onto the towel. Peel off the parchment or wax paper and cover the spinach cake with another towel.
  • To make filling and assemble roulade: Puree cream cheese and cottage cheese in a food processor until smooth. Transfer to a small bowl and set aside.
  • Uncover the spinach cake and sprinkle the surface with lemon juice. Leaving a little border to accommodate the filling, spread half of the cheese mixture on the spinach cake and distribute smoked salmon evenly on top. Spread the remaining cheese mixture over the salmon. Sprinkle with chives and capers (or horseradish). Season with pepper.
  • Starting at the long edge, gently roll the cake and filling as you would roll a jelly roll, using the towel to lift and assist in the rolling. Wrap the roulade in plastic wrap and refrigerate for at least 4 hours.
  • To serve, cut the roulade into 24 slices with a serrated knife.

Nutrition Facts : Calories 160.2 calories, Carbohydrate 9.1 g, Cholesterol 67.9 mg, Fat 7.1 g, Fiber 1.5 g, Protein 15.1 g, SaturatedFat 3.3 g, Sodium 501.2 mg, Sugar 2.4 g

SALMON ROULADE WITH SPINACH



Salmon Roulade With Spinach image

I found this in a local fund raising recipe book and have added to it and altered it some. I plan to have it as one of the cold dishes for a luncheon in September and would appreciate any comments or helpful tips. I have also served it with drinks in thin slices. It can have a spoonful of sour cream on top and some fresh dill.

Provided by Hermione

Categories     Lunch/Snacks

Time 37m

Yield 8 serving(s)

Number Of Ingredients 11

50 g butter
3/4 cup milk
3 eggs, separated
1/2 cup tasty cheese
1/4 cup flour
1 cup cooked spinach, well drained or squeezed out
250 g cream cheese
1 (120 g) can salmon, bones removed
150 g smoked salmon, slices to taste
1 tablespoon capers
1 teaspoon dried dill

Steps:

  • Melt the butter and add the flour.
  • cook for 1 minute and remove from the heat.
  • add the milk gradually, stirring continuously.
  • Return to heat and cook and stir until the sauce thickens.
  • Add the yolks, still stirring and then the cheese.
  • Beat the egg whites until stiff and fold into the mixture.
  • Pour into a baking paper lined sponge roll tin and bake at 200 for 12 to 15 mins until puffed and golden.
  • Turn onto a clean tea towel, remove the baking paper and carefully roll like a sponge roll.
  • Leave to cool.
  • Filling.
  • All the filling ingredients go into the food processor.
  • Spread onto the sponge and roll up again and refridgerate until required.

SPINACH AND SALMON ROULADE



Spinach and Salmon Roulade image

This wonderful recipe came from the Australian Womens Weekly Cookbook series, " The Barbeque Cookbook". I started buying copies of these wonderful magazines many years ago, and have hung on to them, they have even travelled with me from South Africa to Australia, where I now live. This recipe is easy, looks wonderful and has won me many compliments. Hope you enjoy it too!

Provided by Janine Smith

Categories     Lunch/Snacks

Time 32m

Yield 1 Roulade, 8 serving(s)

Number Of Ingredients 9

60 g butter
1/4 cup plain flour
1 cup milk
4 eggs, separated
1 (250 g) packet frozen spinach
2 (220 g) cans pink salmon, drained
4 shallots, chopped
1/2 cup good quality egg mayonnaise
1 tablespoon chopped chives

Steps:

  • THE ROULADE:.
  • Place frozen spinach in a pan, cook over slow heat until all liquid has evaporated.
  • Grease a swiss roll tin (about 14 x 10 inches or about 37 x 25 cm) with butter, line with greaseproof paper, and butter the paper generously.
  • Heat oven to 375 deg F/190 deg Celsius.
  • Separate egg yolks and whites.
  • Melt butter in a saucepan, add flour, and stir 1 minute. If lumpy, pull off heat and whisk until smooth.
  • Back on the heat, add the milk gradually, stirring or whisking until mixture boils and thickens.
  • Quickly stir in egg yolks and spinach, and transfer mixture to a large bowl.
  • Beat egg whites until soft peaks form and fold lightly into the spinach mixture.
  • Pour mixture into the prepared swiss roll tin.
  • Bake in the preheated oven for 12 to 15 minutes or until puffed and golden brown.
  • (While it bakes, prepare the filling; instructions follow).
  • Remove from oven, and turn out on a clean, dry tea towel.
  • Carefully remove the wax paper, and then spread evenly with filling mixture.
  • Holding teatowel with both hands, gently roll up roulade.
  • Trim edges slightly for a neater appearance.
  • THE FILLING:.
  • Drain the tinned salmon and combine in a bowl with the mayonnaise, chives and shallots. Mix well.
  • TO SERVE:
  • Place roulade on a rectangular dish, decorate with fresh parsley leaves, if desired.
  • Cut into thick slices and serve, or place each slice on an individual side plate and serve.

CREAMY GARLIC, LEMON & SPINACH SALMON



Creamy garlic, lemon & spinach salmon image

Cook our 20-minute salmon supper for two and serve with sweet potato mash. It takes just a handful of ingredients to make and delivers two of your 5-a-day

Provided by Cassie Best

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 8

2 sweet potatoes
1 tbsp olive oil or rapeseed oil
2 salmon fillets, skin removed
2 garlic cloves, thinly sliced
170g baby spinach
1 lemon, zested and ½ juiced, ½ thinly sliced
75g mascarpone
5 tbsp milk

Steps:

  • Heat oven to 200C/180C fan/gas 6. Pierce the sweet potatoes a few times each and microwave on high for 5 mins until soft (alternatively, bake for 35-40 mins). Keep warm until ready to serve.
  • Heat half the oil in a frying pan and lightly brown the salmon on both sides - don't worry about it being cooked through at this point. Transfer the salmon to a plate, wipe out the pan and heat the remaining oil. Cook the garlic for 30 seconds, without letting it brown, then add the spinach, lemon zest and juice and some seasoning. Stir in the mascarpone and 2 tbsp of the milk and cook until the spinach has wilted.
  • Tip the spinach mix into an ovenproof dish and top with the lemon slices and salmon fillets. Bake for 5-8 mins until the salmon is cooked through.
  • Meanwhile, scoop the sweet potato flesh from the skins and mash with the remaining milk and some seasoning. Serve the sweet potato mash alongside the salmon and creamy spinach.

Nutrition Facts : Calories 721 calories, Fat 44 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 19 grams sugar, Fiber 7 grams fiber, Protein 43 grams protein, Sodium 0.5 milligram of sodium

SPINACH ROULADE WITH SUNDRIED TOMATOES



Spinach roulade with sundried tomatoes image

A stunning centrepiece that is simple to make and sure to tempt vegetarians and meat eaters alike

Provided by Sara Buenfeld

Categories     Buffet, Dinner, Lunch, Main course, Starter

Time 35m

Number Of Ingredients 7

2 x 200g bags ready-washed spinach
5 large eggs , separated
200g pots fromage frais (not the virtually fat-free one)
3 tbsp self-raising flour
150g pack Garlic & herb cream cheese or roulé
finely grated vegetarian parmesan -style cheese
10-12 sundried tomato , shredded

Steps:

  • Heat oven to 190C/fan 170C/gas 5 and line a Swiss roll tin (23 x 32cm) with baking paper. Cook the spinach in the microwave according to pack instructions (about 2 mins for each bag), then, when cool enough to handle, squeeze out as much juice as you can. Tip the spinach into a food processor and add the egg yolks, 1 tbsp fromage frais, plenty of seasoning and the flour. Blend until really finely chopped and well mixed.
  • Whisk the egg whites until stiff, then fold into the spinach mixture. Spread in the tin and bake for 12-15 mins until firm to the touch. 3 Meanwhile, beat the rest of the fromage frais into the garlic & herb cream cheese until creamy. Put a sheet of baking paper on the work surface and dust with a little of the vegetarian parmesan.
  • Turn the spinach mixture onto the work surface and carefully strip off the paper. Spread with the cheese mixture and scatter over the tomato. Roll up from the shortest end using the paper to guide you. Serve straight away

Nutrition Facts : Calories 441 calories, Fat 33 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 2.08 milligram of sodium

SPINACH ROULADE



Spinach Roulade image

A light souffle is spread with amixture of nutritious spinach, ricotta, and onions, then rolled to form spirals,and baked again. It can be served with Tomato-Pepper Sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 17

6 tablespoons all-purpose flour, plus more for baking sheet
1 1/2 cups skim milk
1/2 cup water
3 tablespoons unsalted butter
1 1/2 teaspoons coarse salt
Pinch of ground cayenne pepper
2 large egg yolks
8 large egg whites
Large pinch cream of tartar
1/2 cup grated Parmesan cheese (1 1/2 ounces)
2 pounds spinach, cleaned and large stems removed
1 onion, finely diced
16 ounces fat-free ricotta cheese
1/4 teaspoon freshly ground black pepper
1 tablespoon heavy cream
Tomato-Pepper Sauce(optional)
Vegetable-oil cooking spray

Steps:

  • Preheat oven to 400 degrees. Coat a 10-by-15-inch rimmed baking sheet with cooking spray, and line with parchment. Spray and flour parchment; shake off excess flour.
  • Heat milk in a saucepan until hot but not boiling; set aside. Place flour in an airtight container with the water; shake until dissolved. Set aside. Heat 2 tablespoons butter in a medium saucepan over medium heat. Add flour mixture; whisking constantly, cook until roux is lightly colored, 1 to 2 minutes. Whisk in hot milk; cook, stirring constantly, until thick, about 3 minutes more. Remove from heat; season with 1 teaspoon salt and cayenne. Lightly beat yolks in a bowl; gradually whisk some of the hot mixture into yolks to warm them. Whisk yolk mixture back into milk; set pan aside.
  • In a medium bowl, whisk egg whites until foamy. Add cream of tartar; whisk until smooth, firm peaks form. Stir a quarter of the whites and half the Parmesan into milk mixture; gently fold in remaining whites. Pour mixture onto prepared baking sheet; spread to fill all corners. Sprinkle with remaining Parmesan. Bake until top is browned and puffed, about 15 minutes. Remove from oven; let cool. Carefully invert onto a parchment-lined work surface; gently remove paper from bottom; set aside.
  • Bring a large saucepan of water to a boil. Fill a large bowl with ice and water; set aside. Add spinach to boiling water in bunches; cook until bright green and wilted, about 1 minute. Transfer to ice bath to stop cooking. Transfer to colander to drain; squeeze out excess water. Very finely chop spinach; set aside in a bowl.
  • Coat a baking sheet that is at least 15 inches long with cooking spray; set aside. Heat remaining tablespoon butter in a nonstick skillet over medium heat. Add onion, and cook, stirring occasionally, until tender, about 10 minutes. Remove from heat, and transfer to bowl with spinach. Add ricotta, and season with remaining 1/2 teaspoon salt and black pepper. Stir until well combined. Spread the filling over cooled souffle base. Using the parchment as a guide, roll souffle tightly, starting with a long side, and transfer carefully to baking sheet, seam side down. Brush with cream, and bake until filling is heated through and souffle is light golden, 25 to 30 minutes. Slice, and serve hot or at room temperature with sauce, if using.

Nutrition Facts : Calories 288 g, Cholesterol 110 g, Fat 11 g, Fiber 4 g, Protein 25 g, Sodium 615 g

Tips:

  • Choose high-quality salmon: Opt for wild-caught or sustainably farmed salmon for the best flavor and texture.
  • Properly season the salmon: Use a combination of salt, pepper, and herbs like dill, parsley, or rosemary to enhance the salmon's natural flavor.
  • Don't overcook the salmon: Cook the salmon until it reaches an internal temperature of 145°F (63°C) to ensure it remains moist and tender.
  • Chill the roulade: Chilling the roulade before slicing helps it hold its shape better and makes it easier to cut into neat slices.
  • Use a variety of fillings: Experiment with different fillings such as spinach, cream cheese, vegetables, or seafood to create unique and flavorful roulades.

Conclusion:

Salmon roulade is a versatile and delicious dish that can be enjoyed as an appetizer, main course, or even a light lunch. With its elegant presentation and combination of flavors, it is sure to impress your guests. Whether you choose to follow the classic recipe or experiment with different fillings and variations, this dish is a culinary delight that is both visually appealing and satisfying to the palate.

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