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Salmon Pinwheel Salad


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


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.


Photography and Styling by Chavi Feldman

Food Prep by Chaya Ruchie Schwartz