Fish & Seafood

Salmon Pin Wheels

This is a great dish that will get even those picky fish eaters to love salmon!

It’s also perfect  for a brunch or holiday meal

We are going to start off with 2 leeks, 4 tablespoons of butter and a teaspoon each of kosher salt and ground black pepper

Thoroughly wash your leeks to remove any dirt or grit, cut and use only the white and light green portions

Cut the leeks in half lengthwise, then thinly slice crosswise

Melt butter over medium heat and add in leeks and sprinkle with salt and pepper

Cook 5-6 minutes, tossing occasionally

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While your leeks are cooking, let’s work on some swiss chard.  Like the leeks, you will need to thoroughly rinse these greens

I’m using 1 large bunch here, it may look like a lot, but these will wilt down

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Cut off the stems at the base of each leaf.  Next remove the main part of the stem from the leaf, using a V shaped cut

Stack your trimmed leaves on top of each other and cut cross wise, then give it all a good chop

Add to the pan of leeks and cook another 5-6 minutes or until wilted down

Remove from heat and allow to cool

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Let’s make a sauce for inside the salmon

You will need 1/2 cup of sour cream, 1 tablespoon of mayonnaise, 1 tablespoon of dijon mustard, 1 tablespoon of lemon juice, 2 teaspoons of soy sauce, 1 grated garlic clove and 3 sprigs of fresh dill chopped up

Place all ingredients into a bowl and whisk together

Now let’s work on the salmon

I have 3 pound skinless fillet.  I’m removing the flap of belly meat and the narrow tail section to keep the fillet evenly sized

I also like to remove the blood line from the back of the fillet.  This is a dark grey line that can have a strong flavor

Now we are going to butterfly the fillet, which simply means to slice the thicker side, but not all the way through.  What you want here is a wider surface area

As you cut, pull the flap towards you, being careful not to cut the flap off

Now that you have a nice butterflied fillet, sprinkle it with some kosher salt and black pepper

Spread some of your sauce  over the fillet (you don’t need to use all of it)

Top with your leek and swiss chard mixture

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Let’a start rolling from the thinner side

And roll until it is uniform

Tuck in any ingredients they may have tried to escape (this will happen)

Then gently cut the salmon into 1 1/2 – 2 inch thick pinwheels

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Preheat your oven to 450 F, line a sheet pan with parchment paper

Place your salmon pin wheels on the parchment paper with some space between them

Top each one with a teaspoon of your left over sauce and some fresh dill

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Place in the oven and bake for 12 – 15 minutes or until a knife slides in and out of the fish easily

Let stand for a few minutes

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Enjoy!!!

Simply Sundays! ~ Salmon Pin Wheels

  • Servings: 8-10
  • Time: Prep 20 Min, Cook 15 Min
  • Difficulty: Medium
  • Print

Ingredients

1 – 3 pound skinned salmon fillet

2 leeks

1 bunch of swiss chard

4 tablespoons of butter

1 teaspoon each of kosher salt and ground black pepper

For the sauce

1/2 cup of sour cream

1 tablespoon of mayonnaise

1 tablespoon of dijon mustard

1 tablespoon of lemon juice

2 teaspoons of soy sauce

1 grated garlic clove

3 sprigs of fresh dill (more for garnish)

Directions

Thoroughly wash your leeks to remove any dirt or grit, cut and use only the white and light green portions.  Cut the leek in half lengthwise, then thinly slice crosswise.  Melt your butter over medium heat and add in your leeks and sprinkle with your salt and pepper.  Cook 5-6 minutes, tossing occasionally

Rinse your swiss chard thoroughly.  Cut off the stems at the base of each leaf.  Next remove the main part of the stem from the leaf, using a V shaped cut.  Stack your trimmed leaves on top of each other and cut cross wise, then give it all a good chop.  Add to the pan of leeks and cook another 5-6 minutes or until wilted down.  Remove from heat and allow to cool slightly

In a bowl mix 1/2 cup of sour cream , 1 tablespoon of mayonnaise, 1 tablespoon of dijon mustard, 1 tablespoon of lemon juice, 2 teaspoons of soy sauce, 1 grated garlic clove and 3 sprigs of fresh dill chopped up.  Set aside

 Remove the flap of belly meat and the narrow tail section from your salmon fillet.  Remove the blood line from the back of the fillet. Butterfly the fillet by slicing the thicker side, but not all the way through so you get a wider surface.  As you cut pull the flap towards you, being careful not to cut the flap off

Sprinkle the butterflied fillet with some kosher salt and black pepper.  Spread some of your dressing over the fillet (you don’t need to use all of it.  Top with your leek and swiss chard mixture

Roll the thin side of the fillet towards the thicker side.  Tuck in any ingredients that may have fallen out.  Slice the fillet into 1 1/2 inch thick pinwheels.  Place pinwheels on a parchment lined sheet pan

Cook in a 450 F oven for 12 – 15 minutes or until a knife slides easily through the fish

Tools used to make this recipe

Simply Bamboo Cutting Board

Lodge Cast Iron Pan

© Simply Sundays 2016
All rights reserved

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