Recipe From Dining In

SALMON PINWHEEL SALAD

This gluten-free salad works beautifully for a summer brunch, Seudah Shlishis, or whenever!

Serves 6

• 6 salmon fillets, skinned
• ¼ tsp salt, plus additional to taste
• ¼ tsp black pepper, plus additional to
• taste
• ½ cup Baron Herzog Chenin Blanc orother dry white wine
• 1 bay leaf

SALAD

• 8 cups spring mix lettuce
• 2 medium oranges, peeled and
• sectioned
• 1 cup thinly sliced cucumber
• ¼ cup sliced almonds, toasted

FRESH ORANGE DRESSING

• ½ cup light sour cream or pareve substitute
• ½ tsp shredded orange peel
• 2 Tbsp orange juice, plus more if needed
• 2 tsp sugar
• ½ tsp poppy seeds

Season salmon fillets lightly with salt and pepper to taste. Starting with the thick end of each fillet, roll into pinwheels. Secure each pinwheel with a toothpick or skewer. In a medium frying pan, combine wine, ¼ tsp salt, ¼ tsp pepper, and the bay leaf; bring to a boil. Add salmon. Return to boiling; reduce heat. Simmer, covered, for 6-8 minutes, turning once, just until fish flakes easily with a fork. Remove salmon from cooking liquid and chill for 2-12 hours. Remove toothpicks.

For the dressing: In a small bowl, stir together sour cream, orange peel, orange juice, sugar, and poppy seeds. Add additional orange juice, 1 tsp at a time, to reach desired consistency.

To assemble: Arrange lettuce, oranges, cucumber slices, and almonds in 6 salad bowls. Spoon some dressing over the salad mixture in each bowl. Top each with a salmon roll.

(Originally featured in FamilyTable 640)