Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.

Salmon Rounds with White Wine and Capers

These little pinwheels of salmon and dill are a delightful treat. The salmon is pounded and seasoned, seared quickly in a skillet and then drizzled with a creamy butter caper sauce. We'll warn you now: they're quite addictive, so go ahead and make more. We won't tell.

Ingredients: Print Ingredients

6 oz. fillet of salmon
1 bunch of fresh dill, finely chopped
Zest of one lemon
Juice of 1/2 lemon
1/2 c. mascarpone cheese (or creme fraiche)
Extra virgin olive oil
1 tblsp. butter
1/8 c. white wine
2 tblsp. capers
2 tblsp. cream


Pound the salmon fillet between two sheets of waxed paper until 1/2" thick. Gently spread the soft cheese over the filet and sprinkle with salt and pepper. Sprinkle the dill and lemon zest over the top. Roll the fillet into a tube and pierce with toothpicks 1" apart to secure. Refrigerate in waxed paper for 30 minutes.

Peel away the waxed paper and cut the salmon "tube" into rolls, about 1/2" thick.

Heat a nonstick skillet to medium place the wheels in the pan. Cook, turning once, until the salmon is done, 5-7 minutes. Remove the wheels from the pan, draining away any extra oil from the cheese with a slotted spoon.

In another skillet, sauté the capers in butter and the lemon juice for 1-2 minutes. Stir in the cream.

How To Serve:

Spoon a few drops of the caper butter sauce on a plate, and arrange the salmon rounds over the top. Drizzle the remaining sauce over the salmon. Sprinkle with finely chopped dill to garnish.

Eat these by picking one up with your fingers and popping it into your mouth all at once.

Click here for a printable version of the recipe.

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