Step 1

To make the horseradish mustard sauce, mix mustard, horseradish and scallions in a small bowl.

Step 2

If making roulades, debone the salmon stakes: Set the steak out flat on a cutting board and, using  a sharp knife, cut out the thin layer of bones that run along the inner edge of each steak. Make sure to leave the cartilage at the top, that holds the two sides of the steak together. (see photos in post) Here’s a great video to show you how to debone a salmon steak.

Step 3

To stuff and roll up the roulades, lay all the steaks out in long strips with the inside (where the bones were) facing up. Divide the horseradish mustard mixture evenly among the four strips, coating the top of each strip from one end to the other. Carefully roll up each salmon strip and place it in the prepared baking dish. Drizzle a little olive oil over the rolls and sprinkle them with a pinch or two of salt and a few grinds of pepper.

Step 4

If using salmon fillets, set the fillets in the prepared pan, coat the tops with the horseradish mixture, drizzle with olive oil and sprinkle with salt and pepper, to taste.

Step 5

Broil the salmon roulades for 6-7 minutes, until almost cooked through. Remove the pan from the oven, tent with foil, and leave for 2-4 minutes to allow the salmon to finish cooking from the heat of the pan.

Step 6

If using salmon fillets, broil for 4-5 minutes until almost cooked through, remove the pan from the oven and tent with foil for 2-4 minutes to allow the salmon to finish cooking from the residual heat of the baking dish.

Step 7

Season, to taste, with salt and pepper. Serve immediately.