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Ingredients
| pink salmon: 1 fillet |
| salt: 1/8 tsp |
| black pepper: 1/8 tsp |
| white wine: 1/2 cup |
| bay leaf: 1 |
| endive (escarole) (chopped): 4 cups |
| red leaf lettuce (shredded): 4 cups |
| oranges: 2 |
| cucumbers (sliced): 1 cup |
| almonds (sliced): 1/4 cup |
Salmon Pinwheel Salad
Credit: www.diabeticlivingonline.com
User rating:
-
Prep Time
20 min -
Cook Time
8 min -
Servings
6 serving(s)
Tags
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut lengthwise into 6 even strips. Sprinkle lightly with salt and black pepper. Starting with the thick end of each strip, roll up into a pinwheel. Secure with a wooden toothpick or skewer.
2. In a medium skillet combine white wine, bay leaf, the 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring to boiling. Add fish pinwheels. Return to boiling; reduce heat. Simmer, covered, for 6 to 8 minutes or until fish flakes easily when tested with a fork, turning once. Using a slotted spoon, remove fish from cooking liquid. Cover and chill for 2 to 12 hours. Discard cooking liquid.
3. To serve, divide the endive, leaf lettuce, orange sections, cucumber slices, and almonds among six dinner plates. Spoon the Fresh Orange Dressing over lettuce mixture. Top with the fish pinwheels. Makes 6 servings.