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Salmon Pinwheel Salad

Date added: December 15, 2007

  • Servings: 6 change
  • Calories per serving: 313
  • Prep time: 15
  • Cook time: 10

Ingredients

Salmon Salad
  • 1 1/2 pound salmon fillet, fresh or frozen, 1/2 to 3/4 inch thick
  • 1/8 tsp salt, table
  • 1/4 tsp spice, pepper, black, ground
  • 1/2 cup wine, white, med
  • 1/2 tsp bay leaf
  • 10 ounce-weight salad, field greens
  • 2 oranges, peeled and sectioned
  • 1 cucumber, thinly sliced
  • 1/4 cup almonds, sliced, toasted
Creamy Orange Dressing
  • 1/2 cup sour cream
  • 1/2 tsp orange peel, fresh, grated
  • 2 tbsp orange juice, chilled
  • 2 tsp sugar
  • 1/2 tsp seeds, poppy

Recipe Method

1. Thaw fish, if frozen. Rinse and pat dry with paper towels. Cut fillet lengthwise into 6 even strips. Lightly season with salt and pepper. Starting with the thick end of each strip, roll into pinwheels. Secure each pinwheel with a wooden toothpick or wooden skewer.

2. In a large skillet combine white wine (or water), the 1/4 tsp. salt, the 1/4 tsp. pepper and the bay leaf; bring to a boil. Add salmon. Return to a boil; reduce heat. Cover and simmer for 6 to 8 min. or just until fish flakes easily when tested with a fork, turning once. Using a slotted spoon, remove salmon from cooking liquid. Discard cooking liquid. Cover and chill salmon in the fridge for at least 2 hours or up to 24.

3. For dressing, in a small bowl stir together ingredients. Add enough additional orange juice, 1 tsp. at a time, to achieve desired consistency.

4. To serve, arrange salad greens, orange sections, cucumber slices and almonds in 6 salad bowls. Top each with a salmon roll. Spoon Creamy Orange Dressing over salads.

Nutritional Facts

Per serving% Daily Value*
Calories 31316%
Fat 16g24%
Cholesterol 84mg28%
Sodium 127mg 5%
Carbohydrates 12g16%

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