Looking to impress your guests with fancy presentation skills? Then these salmon pinwheels are a perfect addition to the dinner table. After stuffing them with a spinach and artichoke filling, the salmon is rolled into a simple and impressive Salmon Pinwheel dish.
Purchase a 1½ pounds piece of salmon filet. Ask your fishmonger to remove the skin and butterfly the fish. For this, a thicker cut of fish will be easier to work with. Be sure to let the fishmonger know what you want before he gets to work. That way he’ll be able to make the best selection for you. Butterflying the fish makes its size easier to roll for this recipe. I made sure to say that I wanted it sliced so I could open it, like a book. Just in case butterfly cuts aren’t normally done at your store. Alternatively, you could purchase the fish and cut it in half lengthwise yourself once you get home.
Salmon Pinwheels
Ingredients
- 1 cup frozen spinach
- 2 scallions, sliced
- 4 artichoke hearts, chopped
- 2 tablespoons Greek yogurt (2%)
- 1 clove garlic, diced
- ¼ teaspoon white pepper
- 1½ pounds salmon, skinned and butterfly cut
- 1 tablespoon olive oil
- 9 pieces kitchen twine, each approximately 10 inches long
Directions
- Place the frozen spinach in a microwave safe bowl. Microwave for 30 second increments, until thawed. Squeeze out as much of the liquid as possible. Mix in the scallions and artichoke. Set aside.
- In a small bowl, combine the garlic and pepper with the yogurt.
- Place the fish skin side up on a flat surface (cutting board/plate/saran wrapped counter top). Spread a thin layer of the yogurt on top, followed by the spinach and artichoke mixture. Starting from the longer side of the fish, roll into a log shape.
- Arrange the pieces of string underneath the fish. Leave 1-2″ in between each piece, to create individual portions. Wrap the strings around the log and secure with a double knot . Use a sharp knife to cut in between each piece of string.
- Carefully transfer the fish to a baking dish. Arrange cut side up. Drizzle with olive oil.
- Bake in a preheated 365°F oven 25-30 minutes.
Yields
Approximately 3-4 servings. The amount will vary depending on how thick a portion you cut the pinwheels. Thinner cuts (1″) will yield 8-10 pieces while thicker cuts (2″) should make 5-6 pieces.
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