Return to Main Recipes Page/Return to Home Page

Salmon Sole Rolls (D/P, KLP, TNT)
Source: Unknown
Serves: Varies

1 fillet of sole per 2 rolls
1" chunk of salmon per role
Pasta sauce of your choice
Grated mozzarella (optional)

Cut a fillet of sole down the center making 2 equal pieces. Wrap each piece of the sole around a 1" chunk of salmon. I use the thick steaks making sure that the chunk is boned.

Place in greased baking sheet so that you can see the salmon. Pour a pasta sauce of your choice over the fish. You may add grated mozzarella if you wish.

Bake 350° for 20 minutes or until done. It looks pretty and very professional.

Poster's Notes:
Here is a quicky that I have made successfully for many years.

Judy Hochsztein writes:
"A friend gave me somthing similar ... it was chunks of salmon rolled inside the flounder fillet (which is much thinner and easier to roll than a salmon filet). The sauce was from a bottle. Nasoya brand, but can't remember the flavor she recommended. Instructions were to pour enough sauce to cover (but not smother) and then bake 350°F about 30 minutes, until cooked through."

Posted by Omi Cantor

Nutritional Info Per Serving: N/A