Jane’s Kitchen: Salmon Roulades with Kalamata Olive, Orange and Celery Relish


Cindy Pawlcyn, Mustards Grill Napa Valley Cookbook 


Servings: 8


Jane says: “It sounds complicated, but it’s really simple and you can make-ahead. Delicious warm or cold.”




12 cloves garlic 

1 1/2 cups parsley, chopped 

3 tablespoons extra virgin olive oil 

1 3-pound salmon fillet, skinless 

Kosher salt and ground black pepper 



2/3 orange, finely grated zest and juice 

1/8 cup sherry or white wine vinegar 

2 teaspoons shallots, thinly sliced 

1/3 teaspoon kosher salt 

1/8 teaspoon black pepper 

1/3 cup extra virgin olive oil 

1/8 cup kalamata olives, pitted and sliced 

1 small celery heart, leaves and tender center stalks only, thinly sliced on the diagonal 

1 teaspoon fresh thyme or savory, minced 

2 teaspoons fresh chives, minced 


For Sautéing: 

1/4 cup olive oil 

2 tablespoons unsalted butter, melted 


To make the filling, slice the garlic cloves and place in a small saucepan with cold water to cover. Bring to a boil, drain, and cool under cold running water. 

Drain well, pat dry, and place in a bowl along with the parsley and extra virgin olive oil. Mix well and set aside. 

Cut a piece of parchment the length of the salmon fillet and 10 to 12 inches wide (large enough to go around the roll with a bit extra). 

Brush the parchment with enough olive oil to coat lightly. 

Next, place the salmon on the parchment and carefully butterfly it lengthwise, being sure not to cut completely through the flesh at the end. 

You want to be able to open it out into a thin double-width fillet. Season the salmon with salt and pepper, and sprinkle the garlic mixture evenly over the surface. 

To start the roulade, fold one-fourth of the top piece back over and begin to roll from that side, like you’re making a jelly roll or sushi. 

You can use the parchment sheet as an aid in rolling up the fish, tucking firmly, lift parchment and roll with the loose end of the parchment. Continue tucking and rolling until the roll is complete. 

To finish, twist the ends together and tie with string. Chill for at least an hour to firm the roll. 


To make the relish, whisk together the orange zest and juice, vinegar, shallots, salt and pepper in a small bowl until the salt dissolves. 

Gradually whisk in the olive oil until fully emulsified. Toss in the olives, celery, thyme and chives and mix gently. 

When you are ready to serve, preheat oven to 450F. Unwrap the roll, and tie with string so that you have 2 strings around each slice. Cut the roulade into 8 equal slices, each about 2 inches thick. 

Heat the olive oil and butter in a heavy skillet over high heat. Add the salmon slices and sear for 2 minutes per side at most. Transfer the slices to a baking sheet and bake for 4 to 6 minutes.. To serve, place on serving plate, remove strings, and spoon relish on top of the fish. 

Fish can marinate for up to one hour before serving to allow flavors to meld. 



Eliminate the searing, just place rolls on a parchment-lined baking sheet. Brush cut ends with the olive oil and butter mixture. Roast salmon until fish flakes easily, 10 to 12 minutes.