Instructions: Slice asparagus into halves lengthwise, then cut the halves into one inch segments.

Slice leeks into halves, then slice each half into 1/8 inch wheels.

Heat 1 tablespoon butter and 1 tablespoon olive in a saute pan over medium-high heat until butter melts. Add the asparagus and the leeks and saute for 2 to 3 minutes or until the asparagus is bright green. Transfer to a plate and let cool.

To make the roulade: Place the salmon on a piece of parchment or wax paper.

With a sharp filet knife, butterfly the salmon and open it like a book.

Cover with a piece of plastic wrap and pound to 1/2 inch thickness with the flat side of a meat tenderizer. Remove the plastic wrap and sprinkle with 1 tablespoon of kosher salt. Spread cooled asparagus over salmon. Use parchment paper to help you roll the salmon up on itself, then roll it over the rolled salmon. Refrigerate for 2 to 3 hours to allow it to firm back up. Spread 2 tablespoons butter over a sheet of aluminum foil large enough to cover the length of the salmon. Sprinkle 1/4 cup cracked black pepper over the aluminum foil. Place salmon on foil and roll foil around. Secure ends with twine or simply by twisting.

To cook: Heat oil (any kind) in a saute pan over medium-high heat. Add the salmon rolled in the aluminum foil and cook rotating very often for 5 to 7 minutes. Remove from heat and let cool.

For the sauce: Heat olive oil over high heat. Add the garlic, shallots, fresh diced tomato and sauce until the tomatoes begin to break down.

Add Grand Marnier and reduce by half.

Add the stock and sour cream with the fresh herbs and bring to a boil Season to taste and reduce until thick.

Slice salmon into 1 inch thick circles and place two of them over a bed of rice. Surround with sauce and garnish with lemon wheels.

Serves 6.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.