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Recipe by Dining In

Salmon Pinwheel Salad

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Dairy Dairy
Easy Easy
6 Servings
Allergens

Contains

- Dairy - Tree nuts
4 Hours, 30 Minutes
Diets

This gluten-free Salmon Pinwheel Salad is beautiful for a summer brunch, seudas shlishis, or whenever!

Ingredients

For the Fish

  • 6 salmon fillets, skinned

  • 1/4 teaspoon salt, plus additional to taste

  • 1/4 teaspoon black pepper, plus additional to taste

For the Salad

  • 8 cups spring mix lettuce

  • 2 medium oranges, peeled and sectioned

  • 1 cup thinly sliced cucumber

  • 1/4 cup toasted and sliced almonds

Fresh Orange Dressing

  • 1/2 cup light sour cream or pareve substitute

  • 1/2 teaspoon shredded orange peel plus 2 tablespoons orange juice (more, if needed, to reach desired consistency)

  • 2 teaspoons sugar

  • 1/2 teaspoon poppy seeds

Directions

For the Salmon

1.

Season salmon fillets lightly with salt and pepper to taste.

2.

Starting with the thick end of each fillet, roll into pinwheels. Secure each pinwheel with a toothpick or skewer.

3.

In a medium skillet, combine wine (or water), the quarter-teaspoon salt, quarter-teaspoon pepper, and the bay leaf; bring to a boil. Add salmon. Return to boiling; reduce heat.

4.

Simmer, covered, for six to eight minutes, turning once, until fish just flakes easily with a fork.

5.

Remove salmon from cooking liquid and chill for two to 12 hours. Discard cooking liquid. Remove toothpicks.

For the Salad

1.

In a small bowl, stir together sour cream, orange peel, orange juice, sugar, and poppy seeds. Add additional orange juice, one teaspoon at a time, to desired consistency.

2.

Arrange lettuce, oranges, cucumber slices, and almonds in six salad bowls. Spoon some dressing over salad mixture. Top each with a salmon roll.

Credits

Photography and Styling by Chavi Feldman Food Prep by Chaya Ruchie Schwartz

Salmon Pinwheel Salad

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