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Great New Recipe - Salmon Pinwheel Salad

Posted Apr 21 2009 11:36pm

I love to cook, so when I find a great recipe I have to pass it on. This recipe is incredible tasting and very healthy. This Salmon Pinwheel Salad recipe comes from Everydayhealth.com. I love that it combines many of my favorite things into one dish, and you make it ahead of time and pull it out for a cool and refreshing meal.

I made this last week when some of my teacher friends came over and they raved over the taste and the health benefits. One change I made to the recipe, is I did remove the simple sugar from the dressing and substituted in honey instead.

Ingredients

  • 1 1/2 pounds fish, salmon fillet
  • 1/2 cup(s) wine, dry white
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper, black
  • 1 bay leaf
  • 10 ounce(s) lettuce, mixed greens
  • 2 orange(s)
  • 1 cup(s) cucumber(s)
  • 1/4 cup(s) nuts, almonds, sliced
  • 1/2 cup(s) sour cream, light or fat-free
  • 1/2 teaspoon orange peel, finely shredded
  • 2 tablespoon orange juice
  • 2 teaspoon sugar ( I used one tablespoon of honey instead )
  • 1/2 teaspoon poppy seeds

Preparation

Salmon Pinwheel Salad:

1. Cut fillet lengthwise into six 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 teaspoon salt, 1/4 teaspoon pepper, and bay leaf; bring to boiling. Add salmon. Return to boiling; reduce heat. Simmer, covered, for 6 to 8 minutes, turning once, or until fish just flakes easily with a fork. Using a slotted spoon, remove salmon from cooking liquid. Discard cooking liquid. Cover and chill salmon in the refrigerator for at least 2 hours.

3. To serve, arrange salad greens, orange sections, cucumber slices, and almonds in six salad bowls. Spoon some of the Creamy Orange Dressing over salad mixture. Top each with a salmon roll.

Creamy Orange Dressing:

In a small bowl stir together 1/2 cup light dairy sour cream, 1/2 teaspoon finely shredded orange peel, 2 tablespoons orange juice, 2 teaspoons sugar, (I used honey instead of sugar) and 1/2 teaspoon poppy seed. Add additional orange juice, 1 teaspoon at a time, to desired consistency. Makes about 1/2 cup.

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