Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      whole         side of salmon -- (2 lb), skin and
                        -- bones removed
   1      tablespoon    oil
   1      cup           minced onion
     1/2  cup           white wine
   2      teaspoons     salt
   1      teaspoon      white pepper
   5      tablespoons   butter
   2      cups          fresh bread crumbs
   1      cup           chopped parsley
   3      tablespoons   chopped fresh tarragon
   2      teaspoons     chopped fresh thyme
     1/2  cup           sherry

Preparation:

Combine onion, wine, salt, pepper and 2 tablespoons butter in a large pot, place over medium heat and cook for 5 minutes. Add bread crumbs. Cook, stirring constantly, 3 minutes. Transfer contents to bowl and cool. Add parsley, tarragon and thyme. Lay fillet on work surface and carefully butterfly it by cutting in half to give you 2 thin fillets. Lay down a piece of parchment paper larger than the 2 fillets side by side. Brush it with oil. Lay the 2 pieces of salmon on the parchment head to tail, forming a large rectangular fillet of salmon. Spread cool stuffing evenly over the salmon and roll up the salmon cigarette style. Use the paper underneath to assist rolling tightly into a cylinder. Preheat oven to 350F Place salmon roll in a baking pan and bake 35 minutes. Meanwhile, heat the sherry in a saucepan; cook, reducing by half. Remove from heat and whisk in the remaining butter. Unwrap the salmon from the paper and place on a platter. Pour the sauce over and serve immediately.