This popular dish created by Chef Andy Fabian is a menu favorite at the Van Camp House in Port Sanilac and is a feast for the eyes as well as the palate. It can be served over rice, mashed potatoes or couscous with your choice of fresh vegetables on the side.
6-8 oz pieces of fresh, wild or farm raised salmon filets
1 fresh lemon
Riesling or chardonnay wine
Skin the salmon and butterfly the filet. Roll the filet skinned side in and secure with a skewer to form what looks like a cinnamon roll.
Pan fry to your liking and keep warm of finish in the oven.
To make the sauce for the salmon, add tomatoes, artichokes and a tablespoon of butter to the pan the salmon was fried in.
Lightly brown and de-glaze with wine and fresh lemon squeeze.
Add capers, reduce heat and finish with cold butter to emulsify the sauce.