Salmon Pinwheel Salad Recipes

BACON AND SMOKED SALMON PINWHEELS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop.
• Make an aioli by combining mayonnaise, garlic, chives, salt, and pepper in a bowl. Set aside.
• Roll the puff pastry out into a 12-inch square. Spread aioli onto the pastry quickly and top with bacon, tomatoes, and salmon. Roll up jelly roll-style and cut into 12 equal pieces. Lay on the prepared baking sheet and let chill for about 30 minutes.
• Bake in the preheated oven until golden, about 18 minutes.

SMOKED SALMON PINWHEELS

Steps:

• Mix cream cheese and dill weed. Spread about 1/4 cup of the cream cheese mixture over each tortilla. Sprinkle each with 1/4 cup salmon. Place 3 or 4 spinach leaves and 4 bell pepper strips evenly spaced on each tortilla.
• Roll up tortillas tightly; seal edge of each tortilla by spreading with additional cream cheese mixture. wrap securely with plastic wrap and refrigerate at least 2 hours but no longer than 24 hours.
• To serve, cut into 1-inch pieces. Place cut side up on serving platter.

SALMON PINWHEELS

Steps:

• In a small bowl, combine the cream cheese, dill, capers, garlic powder and lemon juice. Spread over tortillas; top with salmon. Roll up tightly. , Cut into 1-in. pieces; secure with toothpicks. Chill until serving. Discard toothpicks before serving. Refrigerate leftovers.

SALMON PINWHEEL SALAD

Steps:

• Thaw salmon, if frozen.
• Cut salmon 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 In a large skillet combine white wine or water, the 1/4 tsp salt, 1/4 tsp pepper, and bay leaf; bring to boil.
• Add salmon.
• Return to boiling and reduce heat.
• Cover and simmer for 6-8 minutes or until fish just flakes easily when tested with a fork, turn once.
• Using a slotted spoon, remove salmon from cooking liquid.
• Discard cooking liquid.
• Cover and chill salmon in refrigerator at least 2 hours In a small bowl stir together sour cream, shredded orange peel, orange juice, sugar, and poppy seed.
• Add additional orange juice 1 tsp at a time until desired consistency.
• To serve, arrange salad greens, orange sections, cucumber slices and almonds on salad plates or in salad bowls.
• Top each salad with a salmon pinwheel.
• Spoon fresh orange dressing over salads.