salmon roulade

Salmon Roulade with Tahini Sauce Recipe

Salmon roulade is MUCH easier than it looks!

So don’t let the multiple steps for this gorgeous salmon roulade daunt you: They are quick and simple, and the end result is a fun and professional-looking coil, perfect for a first course or as hors d’oeuvre.  You could just as easily make them with 2 colors meat, like ground turkey and ground beef.

Not only is this salmon roulade fun to make, with the black nori outlining the coil, but I had some leftover ground salmon, which I used to make burgers, with absolutely nothing on: Shape, sear, and eat, alone or with your favorite toppings!

This recipe is excerpted from my new Cookbook, The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple.




  • 2 eggs
  • ¼ cup olive oil
  • 1 medium onion, cut in chunks
  • Peel of 2 lemons
  • Ground pepper to taste
  • ¼ teaspoon nutmeg
  • 1½ pounds ground salmon (use the food processor)
  • 1½ pounds ground tilapia (use the food processor)
  • 12 sheets nori, you might need a couple more

Tahini Dressing:

You will love the ethnic twist in this dressing. Any excuse to use tahini (sesame paste)! It will perk up countless simple fish, poultry, and burger dishes.

  • ¾ cup tahini (sesame paste)
  • 4 large cloves garlic
  • 1 cup water
  • ½ cup fresh lemon juice
  • Salt and pepper to taste
  • Bottled hot sauce to taste
  • 1 tablespoon ground cumin


Blend the tahini, garlic, and water in a blender or food processor until smooth. Add all remaining ingredients and blend until smooth. Makes about 2 cups. Store refrigerated in a glass jar.


Put water to boil in a large pot, then keep the flame on medium.

In a food processor, grind the first set of ingredients to a very smooth paste. Divide the mixture in two. Mix the first half with the tilapia in a bowl, and the second half with the salmon in another bowl, combining each mixture thoroughly by hand.

Lay out a large rectangle of plastic wrap over a bamboo mat.

Place a sheet of nori on top. Spread a thin layer of the Tilapia mixture neatly over the whole surface of the nori. Top neatly with a second nori leaf. Top with a thin layer of the salmon mixture. Roll tightly, using the mat as a guide. Secure the rolls with twisters. Repeat with the remaining sheets and meat mixtures. Lower the logs gently in the water and poach about 15 minutes, or a little longer, until the rolls feel firm to the touch. Take them out with tongs and let them cool. Chill the rolls completely. Unwrap the rolls and slice with a serrated knife. Serve chilled, alone or with Tahini Dressing (recipe follows)

Yield: Makes 8 servings.

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