Please enter the email you’re using for this account.
Dairy
Easy
6 Servings
Allergens 
4 Hours, 30 Minutes
Diets
This gluten-free Salmon Pinwheel Salad is beautiful for a summer brunch, seudas shlishis, or whenever!
6 salmon fillets, skinned
1/4 teaspoon salt, plus additional to taste
1/4 teaspoon black pepper, plus additional to taste
1/2 cup Baron Herzog Chenin Blanc or other dry white wine
1 bay leaf
8 cups spring mix lettuce
2 medium oranges, peeled and sectioned
1 cup thinly sliced cucumber
1/4 cup toasted and sliced almonds
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
Season salmon fillets lightly with salt and pepper to taste.
Starting with the thick end of each fillet, roll into pinwheels. Secure each pinwheel with a toothpick or skewer.
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.
Simmer, covered, for six to eight minutes, turning once, until fish just flakes easily with a fork.
Remove salmon from cooking liquid and chill for two to 12 hours. Discard cooking liquid. Remove toothpicks.
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.
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
How Would You
Rate this recipe?
Please log in to rate
Reviews