Preparation:
Melt 3 tablespoons of butter in a skillet. Mix in flour until smooth. Gradually add the cream, stirring until it reaches the boiling point. Cook over a low heat 5 minutes. Add the cheese, sherry and 1/2 teaspoon of salt; cook until the cheese melts. Remove from the stove.
Roll up salmon fillets, fasten with toothpicks, and arrange them on an elevated rack in a greased baking dish. Sprinkle with onions, lemon juice, pepper and remaining salt. Pour 1/2 cup of melted butter over top of the six fillets.
Bake for 35 minutes in a 400F oven.
Pour the cheese sauce over the fish and place under the broiler until the cheese is lightly browned.
Serve with home fried potatoes and a tossed salad with fresh cherry tomatoes.
Adapted from a recipe in "Getting the Most From Your Great Lakes Salmon", Johnson, University of Wisconsin Sea Grant, 1982 |
