Total Time
2hrs 30mins
Prep 2 hrs 20 mins
Cook 10 mins

This is and elegant salad that is perfect for a weekend lunch.Serve it with a simple dessert and you have a wonderfully light and delicious meal

Ingredients Nutrition

  • 1 12 lbs skinless salmon fillets, 1/2 to 3/4 inch thick (fresh or frozen)
  • 12 cup dry white wine or 12 cup water
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 1 bay leaf
  • 1 (10 ounce) packageeuropean style mixed salad greens, torn
  • 2 medium oranges, peeled and sectioned
  • 1 cup cucumber, thinly sliced
  • 14 cup sliced almonds, toasted
  • Fresh Orange Dressing

  • 12 cup light sour cream
  • 12 teaspoon orange rind, finely shredded
  • 2 tablespoons orange juice
  • 2 teaspoons sugar
  • 12 teaspoon poppy seed
  • 1 dash orange juice, as desired

Directions

  1. Thaw salmon, if frozen.
  2. Cut salmon fillet lengthwise into 6 even strips.
  3. Lightly season with salt and pepper.
  4. Starting with the thick end of each strip, roll into pinwheels.
  5. 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.
  6. Add salmon.
  7. Return to boiling and reduce heat.
  8. Cover and simmer for 6-8 minutes or until fish just flakes easily when tested with a fork, turn once.
  9. Using a slotted spoon, remove salmon from cooking liquid.
  10. Discard cooking liquid.
  11. 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.
  12. Add additional orange juice 1 tsp at a time until desired consistency.
  13. To serve, arrange salad greens, orange sections, cucumber slices and almonds on salad plates or in salad bowls.
  14. Top each salad with a salmon pinwheel.
  15. Spoon fresh orange dressing over salads.