Salmon Pinwheels
These Spinach Feta Salmon Pinwheels are easy to make, full of flavour, and a fancy, fun way to serve fish.
Equipment
- Sushi Knife
- parchment paper
- baking sheet
Ingredients
Fish and Filling
- 1.5 lb Skinless boneless salmon fillet
- Salt
- Pepper
- 8 cups Baby Spinach packed
- ¼ cup Chopped Onion
- 1 tablespoon Olive oil
- 1 cup Ricotta drained
- ⅓ cup Feta drained
- 2 tablespoon Fresh dill chopped
- 2 teaspoon Lemon zest
- 1 Green onion sliced
- 1 teaspoon Garlic powder
- 1 Large egg beaten
Instructions
Preparation
- Season both sides of salmon with salt and pepper, set aside.
- Chop baby spinach.
- In a large pan, saute onion in olive oil until soft and translucent.
- Add spinach to the pan, cook until it’s wilted and the resulting water has cooked off. Remove from heat.
- Mix together Ricotta, Feta, dill, lemon zest, green onion slices, and garlic powder. Add spinach, season with salt and pepper, to taste.
- Once you’re happy with the flavour, mix in the egg until well combined.
- Spread mixture over the salmon.
- Starting from one of the short sides, roll salmon tightly, going up the length of it.
- Wrap in parchment paper, or the butcher type paper the fish came in, if applicable. Place in freezer for 1 hour, to firm up a little - this will make it easier to cut.
- Preheat oven to 400 F, line a baking sheet with parchment paper, set aside.
- Unwrap salmon roll, slice into 6 servings, and secure end of each with a toothpick. Arrange on prepared baking sheet.
- Cook for 18-20 minutes, until cooked through.
- Serve hot.
Notes
A sushi knife makes for easier slicing! If you have a thick piece of salmon, you can butterfly it to make it easier to roll.
Nutrition
Serving: 1pinwheelCalories: 300kcalCarbohydrates: 4gProtein: 31gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 118mgSodium: 220mgPotassium: 860mgFiber: 1gSugar: 1gVitamin A: 4084IUVitamin C: 13mgCalcium: 188mgIron: 2mg
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