Christmas salmon roulade with pistachio crust, dill butter, and glazed baby onions

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Line a baking tray or dish with parchment paper and set aside.

2. 2

   In a small bowl, mix 45 g (3 tbsp) butter with half of the dill, the parsley, lemon zest, 2 grated garlic cloves, 1 tablespoon (15 ml) lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

3. 3

   Lay the salmon sheet on a board with the inner side facing up. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread the herb butter mixture evenly over the salmon.

4. 4

   Roll the salmon from the long side into a firm log. Tie it with kitchen twine every 1 1/2 to 2 inches to help it hold its shape, then place it on the prepared tray.

5. 5

   In another bowl, combine the chopped pistachios, breadcrumbs, 1 tablespoon (15 ml) olive oil, Dijon mustard, and a pinch of pepper. Press this mixture over the top and sides of the salmon roll.

6. 6

   Bake the roulade for 22 to 26 minutes at 200 °C / 400 °F, until the center is just cooked and the crust is golden.

7. 7

   Meanwhile, heat a wide skillet over medium heat. Add the remaining 1 tablespoon (15 ml) olive oil and the baby onions. Cook for 4 minutes, stirring occasionally.

8. 8

   Add 15 g (1 tbsp) butter, honey, the chopped garlic clove, white wine, the remaining 1 tablespoon (15 ml) lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook over medium-low heat for 12 to 15 minutes, until the onions are tender and glazed and the liquid reduces to a shiny sauce.

9. 9

   In a small saucepan or skillet, melt the remaining 30 g (2 tbsp) butter over low heat and stir in the rest of the dill. Cook for 30 seconds just until fragrant, without browning.

10. 10

    Remove the salmon from the oven and let it rest for 5 minutes. Cut and remove the kitchen twine. Serve the salmon roulade in thick slices, with the glazed onions on top or alongside, and finish with the warm dill butter.