1 salmon fletch, about 15 inches by 12 inches
3 tablespoons olive oil
3 tablespoons fresh garlic, minced
21 tablespoon salt
2 tablespoons black pepper
2 teaspoons cumin
1 teaspoon fennel seed
1 teaspoon thyme
1 cup mushroom, sliced
½ cup fresh spinach
1 cup shredded Parmesan cheese
½ cup white wine
3 tablespoons butter
Roasted Tomato & Fennel Sauce (see recipe)
Using a sharp edged knife cut salmon in to strips length ways about 1/8 inch thick. Set aside, being careful not to break salmon strips when handling.
Preheat oven to 325˚F. Place oven rack in center of oven.
In a medium size sauce pot melt butter over medium heat until butter begins to brown. Add garlic, salt, pepper, cumin, fennel seed, thyme, and mushrooms. Cook for about 3 minutes. Add white wine and reduce heat to low. Allow to simmer for 15 minutes until wine is just about evaporated. Remove from heat and fold in spinach. Cool for about 2 hours or until stuffing mix is cool enough to handle.
Lay out strips of salmon on the counter with the widest side facing up. Evenly spread the stuffing mix in a thin layer along the entire salmon strip, leaving a ½ inch at the tail end. Carefully roll salmon and stuffing mix stuffing the mix back into salmon roll as it falls out. Ounce rolled upped, lay salmon roll on one side and pick with a toothpick to seal tail end. Place left over stuffing mix in the center of the roulade and carefully stuff back into the roll between salmon layers. Evenly sprinkle a layer of Parmesan cheese over the top of salmon roll. Place salmon in a buttered oven proof dish. Place in oven and bake for 8-12 minutes or until salmon is opaque and Parmesan cheese is a golden brown.
Remove salmon and allow to rest for 3 minutes. Drizzle salmon with tomato and fennel sauce. Garnish with fresh mint leaves, if desired.