From the Bar or Bat Mitzvah section: Out-of-Towners' Celebration Dinner

This sensational salmon recipe is adapted from one served at Chateau Lake Louise, in Canada.  It is terrific for any gathering, for lunch or dinner, or any special occasion when you want to make an impression.  Because the tournedos are prepared in individual portions, it's easy to divide or multiply the recipe.  for even greater ease, have the salmon skinned and boned at the fish market.  If you're serving a large crowd and are short of oven space, bake the tournedos up to 2 hours ahead.  Then serve them at room temperature, topped with a warm and lemony Dill Piccata Sauce.

Prep Time: Salmon, 20 minutes; sauce, 10 minutes

Bake Time: 15 to 20 minutes

Advance Prep: Tournedos may be refrigerated overnight before baking.  Sauce may be refrigerated overnight.
 

Tournedos of Salmon with Dill Piccata Sauce

12 salmon steaks (6 to 7  ounces each), cut 3/4 inch thick, boned and skinned
4 tablespoons chopped green onions with tops
4 tablespoons chopped fresh dill
6 burrito-style flour tortillas (about 10-inch diameter)
Salt and pepper
Dill Piccata Sauce
Fresh dill and lemon wedges, for garnish

To Prepare Fish: Place each salmon steak on a work surface in a long strip skin side down.  (Some of the steaks will break into 2 pieces when boned; place them in 1 long strip.) Sprinkle each with 1 teaspoon green onions and 1 teaspoon dill.  Roll up jelly-roll fashion, as illustrated below.  Place flat side down.  Cut tortillas into 24 strips, each 1 inch wide; discard the ends.  Wrap 2 strips around each salmon roll.  Secure ends with toothpicks.  Transfer salmon rolls to greased or sprayed baking sheets (not cushioned ones), placing them at least 1-1/2 inches apart.  (Tournedos may be refrigerated, covered, overnight.)

To Bake: Preheat oven to 400 F.  Sprinkle salmon rolls with salt and pepper.  Bake, uncovered, for 15 minutes, or until cooked through.  The more fish you bake in one oven and the colder they are, the longer the baking time.  If baking 2 sheets in one oven, rotate their positions after 8 minutes.  Transfer salmon rolls to plates, spooning sauce over top and sides.  Garnish with sprigs of fresh dill and lemon wedges.

Makes: 12 servings