Mignon Salmon Roulades
This updated version of “surf and turf” combines salmon and beef tenderloin in a roulade that is spiced with Cajun seasoning, seared, and served with a roasted-corn relish. The roulades may be prepared for seasoning and searing up to 4 hours in advance and refrigerated, tightly wrapped in plastic. The relish may also be made at that time.
- Corn and Black Bean Relish
- Unsalted Butter - 4 tablespoons
- Fresh or thawed frozen corn kernels - 3 cups, cooked
- Black (Turtle) Beans - 1 cup, cooked
- Balsamic Vinegar - 3 tablespoons
- Sugar - 1 teaspoon
- Olive Oil - 3 tablespoons
- Salt and freshly ground black pepper to taste
- Beef Tenderloin - 1 pound, trimmed and cut into six even slices
- Fresh Salmon Fillets - 1 pound, skinned
- Fresh Sage - 1 large, bunch
- Fresh Basil - 1 large, bunch
- Portobello Mushrooms - 1 large, thinly sliced
- Cajun Spice Blend - 1-1/4 cups
- Ground Cumin - 1/2 teaspoon
- Olive Oil - 1/2 cup
To make the corn relish: Place the butter in a large saute pan or skillet over medium-high heat. Add the corn and beans and cook until the corn is heated through. Remove the pan from the heat and add the remaining ingredients to the relish, mixing with a slotted spoon. Set aside at room temperature.
To make the roulades: Place a large sheet of plastic wrap on a work surface and place the tenderloin slices on top of it. Cover the beef with another sheet of plastic wrap and pound the meat with the smooth side of a meat mallet or the bottom of a heavy saucepan until the meat is about 1/4 inch thick.
Slice the salmon fillet into thin slices. Place the salmon slices over the tenderloin, then cover the salmon with the sprigs of sage and basil. Layer the mushroom slices over the herbs. Starting at one edge, roll the tenderloin into a tight cylinder and secure the edges with toothpicks.
Sprinkle the spice blend and cumin onto a plate and dredge the rolls in the mixture, covering the outside with an even coating. Place a large saute pan or skillet over high heat. When the pan begins to smoke, dip a roulade briefly in the olive oil and place it in the pan. Sear for a total of 5 minutes on both sides, turning frequently. Repeat with all roulades; sear more than one at a time if you can keep track of the timing for each.
To serve: Transfer the roulades to a cutting board and cut into 1/2-inch-thick slices. Divide the roulades among the plates and garnish with corn relish