Salmon with Fines Herbes Stuffing

• 1 Whole salmon side of, 2 pounds, skin and bones removed
• 1 tablespoon vegetable oil
• 1 cup onions minced
• 1/2 cup white wine
• 2 teaspoons salt
• 1 teaspoon white pepper
• 5 tablespoons butter
• 2 cups bread crumbs fresh
• 1 cup parsley leaves chopped
• 3 tablespoons tarragon leaves fresh, chopped
• 2 teaspoons thyme fresh
• 1/2 cup sherry

1. Combine onion, wine, salt, pepper, and 2 tablespoons butter in a large pot, place over medium heat and cook for 5 minutes.
2. Add bread crumbs.
3. Cook, stirring constantly, 3 minutes.
4. Transfer contents to bowl and cool.
5. Add parsley, tarragon and thyme.
6. Lay fillet on work surface and carefully butterfly it by cutting in half to give you 2 thin fillets.
7. Lay down a piece of parchment paper larger than the 2 fillets side by side.
8. Brush it with oil.
9. Lay the 2 pieces of salmon on the parchment head to tail, forming a large rectangular fillet of salmon.
10. Spread cool stuffing evenly over the salmon and roll up the salmon cigarette style.
11. Use the paper underneath to assist rolling tightly into a cylinder.
12. Preheat oven to 350F (180C).
13. Place salmon roll in a baking pan and bake 35 minutes.
14. Meanwhile, heat the sherry in a saucepan; cook, reducing by half.
15. Remove from heat and whisk in the remaining butter.
16. Unwrap the salmon from the paper and place on a platter.
17. Pour the sauce over and serve immediately.

salmon side of, vegetable oil, onions, white wine, salt, white pepper, butter, bread crumbs fresh, parsley, tarragon, thyme, sherry

Taken from recipeland.com/recipe/v/salmon-fines-herbes-stuffing-43864 (may not work)