PREP: Mise the recipe ahead of time.

1. Fabricate and dry the croutons:

• Remove the crust from the bread and cut it into cubes a little smaller than ½ inch.
• Spread out the bread cubes on a cooling rack and allow them to dry for at least 1 hour.
• If prepping ahead, place the cubes in a sealed plastic bag.

2. If necessary, skin the salmon, remove any pin bones, and cut into portions.  (To view a video of this process, use the link that appears in the lesson section of this post.)

3. Fabricate and par-cook the side vegetables:

• Bring at least 2 qt water to the boil.  Have ready a bowl for refreshing and a “spider” strainer.
• String and halve the snap peas: Use a paring knife to make a partial diagonal cut at one end of each pea, then use the knife to pull off the string running down one side.  Repeat at the other end to remove the string on the other side.  Cut each snap pea on the diagonal into 2 or 3 pieces, depending on size.
• If using fresh peas, remove the peas from the pods.  If using frozen peas, thaw them on a folded paper towel.  
• Use a paring knife to cut off the root end of each pearl onion.  Remove only the root; don’t cut too far into the onions.  Leave the skins on.
• Blanch the snap peas in boiling water for 1 minute or less, depending on size, to an al dente texture.  Use the spider to transfer to the bowl and then refresh under cold running water for a minute or two.  Blot dry on paper towels.
• If using fresh peas, blanch, refresh, and blot dry in the same way as the snap peas, but to a more tender texture.
• Drop the onions, still in their skins, into the water and boil about 3 minutes until a paring knife inserted into an onion meets with only a little resistance.  Refresh under cold water and blot dry on paper towels.
• To remove the skins, pinch each onion at the root end, and it will slip out of its skin. Use kitchen scissors to snip off any stringy stem ends.
• If prepping ahead of time, combine the snap peas, peas, and onions in a plastic bag with a folded paper towel at the bottom.

4. Make the crab filling:

• Fine-chop the scallion (white and green parts) and place it in a bowl.
• Use a swivel peeler to remove a strip of zest from the step 4 lemon, then mince the zest and add it to the bowl.
• Add the mayonnaise, mustard, and a little lemon juice to the bowl and mix to combine.
• Fold in the crabmeat.
• Evaluate the flavor and add salt and more lemon juice if necessary.
• If prepping ahead, store the filling in a container.

5. Prep the lemon butter sauce:

• Remove a strip of zest from the step 5 lemon, mince it, and place it in a small container.
• Squeeze the remaining juice from the lemon and add it to the container.
• Cut the butter into chunks roughly ½ inch in size, place in a plastic bag, and refrigerate.

HOLD: Store the dried bread cubes at room temperature up to 5 days.  Refrigerate all other ingredients up to 2 days

COOK! Finish and plate your dinner.

6. Preheat an oven to 425°F.

7. Season and par-bake the croutons:

• Mince the parsley, tarragon, and thyme.
• Place the step 7 butter in a gratin dish or casserole and melt it.  Transfer 2 Tbsp of the butter into a container to use in step 8.  Stir the granulated onion into the butter in the gratin.
• Toss the dried bread cubes in the butter to coat each cube, and then toss in the parsley, tarragon, and thyme.  Season lightly with salt.
• Place the gratin in the oven and bake the croutons for about 8 minutes until crisp and light golden brown. Stir halfway through baking for even browning.

8. Fill, roll, and bake the salmon:

• Place each salmon fillet on a work surface, shiny-side-up.  Place a portion of crab filling on the center of the fillet and roll it up into a cylinder. 
• Separate the croutons into mounds to make a bed for each roulade. Place the salmon roulades seam-sides-down on the crouton mounds. Brush with the reserved butter, season with salt, and return the gratin to the oven.  Continue baking for about 20 minutes until the salmon is cooked and the filling is hot, reaching an internal temperature of 140°F when tested with a thermometer.

9. Make the lemon butter sauce:

• Place the lemon zest and juice in a small sauté pan with a little salt.  Bring to the simmer.
• Remove the pan from the heat and, using a plastic spatula, stir the butter into the lemon juice until the butter melts and emulsifies into a thin, homogenous sauce.  Don’t overheat and allow the butter to “break,” with the yellow fat separating from the liquid.
• Evaluate the seasoning and, if necessary, adjust the salt.
• Hold warm on the back of the stove.

10. Finish the side vegetables:

• Bring the water to the boil in a sauté pan and add the snap peas, English peas, and onions with a little salt.  Cover the pan and pan-steam about 3 minutes until hot.
• Remove the lid and allow the water to evaporate away.

11. Plate:

• Use a flexible spatula to transfer each roulade with a portion of the croutons into a warmed shallow bowl or plate.
• Spoon the vegetables around the salmon and croutons.
• Use a plating spoon to drizzle the lemon butter sauce over the salmon and vegetables.