Roasted Salmon Roulade with Crab Sauce

900 g salmon fillets
1 tbsp sweet smoked paprika
1 tsp dried thyme
¼ tsp SIDS CRAZY LEMON
1 tsp dried oregano
1 tsp garlic powder
2 tsp SIDS SALT & PEPPER
CRAB SAUCE:--
3 tbsp rice bran oil
1 onion, chopped
100 ml dry white wine
SIDS SALT & PEPPER to taste
1 cup cream
1 lemon, juice only
½ tsp cayenne pepper
1 cup cherry tomatoes, halved
250 g crabmeat or surimi
2 tbsp parsley, chopped

To make the roulade, place the salmon fillet on a board, and using a sharp knife, cut through the centre horizontally. Butterfly the fish so that you can open it like a book.
Cover the fish in a piece of plastic wrap and very gently use a mallet to pound out the flesh so that it is about 6 mm thick.
Season the fish with SIDS SALT & PEPPER and using a fresh sheet of plastic wrap or tin foil, roll the fillet into a tight round cylinder. Tie ends with string if needed then place in the refrigerator for 1 hour to set.
SAUCE: Preheat the oven to 160˚C.
Heat 2 tbsp oil in a pan. Slightly soften the chopped onion. Add wine, SIDS SALT & PEPPER to taste, cream, lemon juice, and let it reduce by half.
Just before serving add cayenne pepper, cherry tomatoes, crabmeat, chopped parsley to the pan and stir. Cook just until warmed through about 45 seconds.
In a bowl, combine paprika, thyme, SIDS CRAZY LEMON, oregano and garlic powder.
Remove the salmon roulade from the fridge and discard the wrapper.
Using a wet knife, slice the salmon into 4 pieces (about 150 g each).
Dip the flat ends of each piece into the spice mixture.
Heat 1 tbsp oil in a skillet at medium-high heat and sear the salmon flat side down for 30-60 seconds to create a crust. Do this on both sides.
Place seared salmon onto an oiled baking sheet and heat in the oven for 4 minutes.
Remove salmon from oven and plate. Spoon sauce over top. Garnish with fresh parsley.