Notes: To save time, you can have the salmon thinly sliced off the skin at your seafood market. Serve the stuffed rolls with simple parsleyed potatoes to share the flavorful sauce.

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Recipe Summary

Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • Trim and discard stem end and tough green top from leek; cut leek in half lengthwise and hold each half under cold running water, separating layers to rinse well, then thinly slice. In a 10- to 12-inch ovenproof nonstick frying pan over medium heat, melt 1 tablespoon butter. Add leek and stir often until limp, about 5 minutes. Transfer to a bowl.

  • Sort through crab and discard any bits of shell. Add remaining 2 tablespoons butter to pan; when melted, add crab and stir often just until hot, 1 to 2 minutes. Push to one side of pan.

  • Meanwhile, rinse salmon and pat dry. Holding a sharp knife at a 45° angle, cut flesh crosswise off the skin into 1/8- to 1/4-inch-thick slices; you should have about 12 (see notes). One at a time, lay slices flat and spoon about 1 tablespoon warm crab onto wide end. Starting at that end, roll salmon tightly around crab and place, seam down, in frying pan. Pour vermouth around rolls.

  • Transfer pan with salmon rolls to a 450º regular or convection oven and bake until fish is opaque but still moist-looking in center of thickest part (cut to test), 12 to 15 minutes. With a slotted spoon, transfer salmon rolls to plates, cover loosely with foil or plastic wrap, and let stand in a warm place.

  • Add cream and reserved leek to pan and boil over high heat until liquid is slightly thickened and reduced to about 1 1/3 cups, 8 to 9 minutes. Season to taste with salt and pepper. Spoon sauce equally around salmon rolls and garnish with chives and lemon wedges if desired.

Nutrition Facts

426 calories; calories from fat 63%; protein 30g; fat 30g; saturated fat 13g; carbohydrates 8.4g; fiber 0.2g; sodium 291mg; cholesterol 159mg.