Grilled Salmon with Eggplant Lasagna Rolls Recipe

Fish and lasagna makes a perfect combination when you use grilled salmon and roasted eggplant. The lasagna rolls make for a beautiful presentation and the Choron sauce included in this recipe is out of sight. Prepare to wow your next dinner guests with this one.

INGREDIENTS: Grilled Salmon with Eggplant Lasagna Rolls Recipe


  • 4 Salmon Fillets, 4 to 5 ounces each, sliced thin
  • 2 Tbsp. Extra-Virgin Olive Oil
  • 1 Tbsp. Your Favorite Seasoning Salt Mix
  • 1 Clove Chopped Garlic
  • 1 Shallot, Chopped


  • ¼ Cup Extra-Virgin Olive Oil
  • 2 Cloves, Chopped Garlic
  • ½ Onion, Peeled, Diced
  • 8 Medium Mushrooms, Chopped
  • ½ Red Pepper, Chopped
  • 1 Large Eggplant, Peeled, Chopped
  • 1 tsp. Chopped Fresh Thyme
  • 1 Tbsp. Chopped Basil
  • 4 Tbsp. Grated Parmesan
  • ¼ Cup Heavy Cream
  • Kosher Salt & Fresh Black Pepper
  • 4 Pieces of Lasagna Sheet, Pre-Blanched, Cooled, Lightly Oiled
  • 1 Cup of Your Favorite Marinara Sauce


Season the salmon with salt and pepper, cover and keep cold in the fridge.

In a saucepan, heat up the olive oil, garlic, onion, thyme, mushrooms, pepper and eggplant and simmer over low heat for 30 minutes, stirring often to avoid scorching the bottom. You want to draw out and evaporate all of the moisture from the vegetables. Add salt and pepper as desired.

After the vegetable liquids have been reduced, add ¼ cup of heavy cream, basil and grated Parmesan. Let the Parmesan thicken up the mix.

Remove from heat and spread out on a large sheet pan to cool down the sauce and veggie mix.

Once the eggplant mix has cooled enough to handle by hand, lay out your pre-blanched lasagna sheets and spread a generous layer of eggplant puree on the pasta.

Roll up the pasta and puree mix and place in a pan. Surround the pasta with marinara sauce. Cover with plastic wrap and then aluminum foil. Hold the lasagna on the side until ready to bake. You can make the pasta one day in advance to make things easier on yourself.

The Choron Sauce is what really separates this dish. Choron Sauce is simply a Bearnaise Sauce with the addition of tomato. You can use either tomato paste or your favorite homemade or jarred tomato sauce. I prefer tomato paste so the sauce does not thin out.

To keep the sauce preparation simple, you can purchase a powdered Bearnaise sauce mix and follow the directions on the package. Make sure you melt the butter first to avoid lumps and then add the milk or heavy cream.

Once you have the sauce finished, turn on your oven to 350 degrees. Place the lasagna rolls in the oven & bake for 30 minutes.

Pull the lasagna out when done and let it rest on the counter.

Turn on your grill and let it come up to temperature. Take out your salmon and place on the hot grill. Since the salmon is cut thin, the fish will cook quickly. I prefer to work with fish that is cut thin so it cooks quickly and does not dry out.

To serve the dish, place the lasagna roll in the center of the plate, top with the salmon and cover with the Choron sauce. In this version I also added some fresh asparagus and grilled onions.

Chef Steve Black
Chef Steve Black attended Johnson & Wales University in Providence, Rhode Island, and graduated Magna Cum Laude in 1986. His hotel career began at...