Preheat the oven to 425 degrees F.
Place the veal and tomato paste into a deep, oven-proof stock pot. Drizzle with 1/4 cup of olive oil and season with salt and pepper. Place in the oven to roast for 30 minutes. Add the rutabaga, carrots, celery, onion, and 3 sprigs of the thyme to the pan. Continue to roast for 20 minutes. Remove from the oven and place over a medium flame. Pour in the wine and enough water to cover by 3 inches. Let simmer for 1 1/2 hours, skim any impurities that rise to the surface.
When reduced by half, remove and strain through a fine sieve. Discard the solids and keep the sauce warm. Season with salt and freshly ground pepper to taste.
Meanwhile, heat the butter and 1/4 cup of the olive oil together in a large saute pan over a low flame. Add the leeks and 2 sprigs thyme to the pan and let soften for 5 minutes. Add the cream to the leeks and continue to cook until thick, about 10 more minutes. Stir occasionally. Season with salt and pepper and set aside to cool.
Use a sharp knife to split the fish open like a book, making a slice in the salmon fillet lengthwise from collar to tail about halfway between the skin and the bottom, being careful not to slice completely through the opposite side. Open the salmon like a book with the skin side down on the cutting board. Season the inside and outside of the fish with sea salt and freshly ground black pepper and begin stuffing the salmon. Spread the leek mixture evenly over the fish. Then begin rolling the flesh side in towards the skin side like a jellyroll. The salmon should roll up until the skin covers the outside of the fish again. Secure with kitchen string in several places and coat the skin with extra virgin olive oil.
Drizzle the remaining olive oil into a large roasting pan and heat over a medium-high flame. Place the salmon in the pan and sear the skin until crispy on all sides, rolling several times in the pan. Carefully place the roasting pan in the oven and roast for five minutes. Slice into 2-inch pinwheels.
While the fish is roasting, start the mushrooms. Pour the remaining olive oil into a large saute pan over a medium flame. Add the shallots, remaining sprig of thyme, and mushrooms. Let the mushrooms cook for 10 minutes, until they release their moisture. Stir often and let the moisture evaporate. Add 3/4 cup of the sauce. Let simmer until the mushrooms absorb the sauce and then season with salt and pepper. Serve the mushrooms with a pinwheel of salmon and additional sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1299.16 Kcal (5439 kJ)
Calories from fat	601.91 Kcal
		% Daily Value*
Total Fat	66.88g	103%
Cholesterol	65.27mg	22%
Sodium	108.44mg	5%
Potassium	1024.86mg	22%
Total Carbs	121.31g	40%
Sugars	11.26g	45%
Dietary Fiber	17.68g	71%
Protein	53.44g	107%
Vitamin C	32.9mg	55%
Vitamin A	0.3mg	10%
Iron	2.7mg	15%
Calcium	123.8mg	12%

Amount Per 100 g
Calories	308.04 Kcal (1290 kJ)
Calories from fat	142.72 Kcal
		% Daily Value*
Total Fat	15.86g	103%
Cholesterol	15.47mg	22%
Sodium	25.71mg	5%
Potassium	243mg	22%
Total Carbs	28.76g	40%
Sugars	2.67g	45%
Dietary Fiber	4.19g	71%
Protein	12.67g	107%
Vitamin C	7.8mg	55%
Vitamin A	0.1mg	10%
Iron	0.6mg	15%
Calcium	29.4mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

30.8

Points
34

PointsPlus

Good Points

saturated fat free,
very low sodium,
low cholesterol,
good source of fiber

Bad Points

High in Total Fat

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