|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 42g||53%|
|Saturated Fat 13g||67%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 1g||3%|
|Total Sugars 2g|
|Vitamin C 11mg||53%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Salmon pinwheels might look difficult to make, that sort of dish you avoid because it seems very technical. But that's not the case, as most of the work is done for you even before you start cooking—it's your fishmonger who would cut the salmon thin enough for you to stuff it and roll it up. Serve this wonderful recipe with a fresh salad and perhaps some roasted potatoes, or make a pretty garlic pasta and top it with a pinwheel and some fresh herbs. However you serve it, this salmon is sure to become a favorite. It's easy to make during a weeknight, but also special-looking enough to appear during a celebratory meal.
Many Polish dishes are rich in seafood, and these pinwheels, known as zrazy łosos i krab, are a great example of what two delicious ingredients can produce when wisely combined. Crab and other shellfish are common along the Baltic Sea coast where this dish is enjoyed. For this recipe, you need cooked crab meat and fresh boneless salmon, as well as some easy pantry and fridge staples. Use gluten-free breadcrumbs and vegan margarine instead of the traditional breadcrumbs and regular butter to make a dairy-free and gluten-free version to suit other dietary needs.
For the Crab Stuffing:
1/4 cup onions, minced
1/4 cup celery, minced
2 tablespoons butter
1 teaspoon lemon juice
1 cup cooked crab meat, diced
1/2 cup soft breadcrumbs
1 large egg, beaten
For the Salmon:
1 1/2 to 2 pounds center-cut boneless salmon, skinned
Salt and pepper, to taste
1/4 cup white wine
2 tablespoons butter
Note: While there are multiple steps to this recipe, this dish is broken down into workable categories to help you better plan for preparation and baking.
Make the Crab Stuffing
Gather the ingredients.
In a medium skillet, sauté the onions and celery in the butter until translucent. Remove from heat, cool, and transfer to a medium bowl.
Add lemon juice, crab meat, breadcrumbs, egg, and dill and mix well to incorporate.
Prepare the Pinwheels
Cut salmon into two lengthwise pieces. Season both sides with salt and pepper to taste.
Divide the crab stuffing into two and spread each half on top of each piece of salmon—make sure to spread the filling on the darker side of the salmon for a nicer presentation.
Starting at the wider end, roll each salmon piece up into cylinders. If needed, use toothpicks to keep in place. Cover the rolls with plastic wrap and refrigerate for one hour to make slicing easier.
Bake the Pinwheels
Preheat the oven to 400 F. With a sharp knife, slice each salmon piece into 1 1/2- to 2-inch portions.
Lightly coat a baking dish with cooking spray. Place the salmon pinwheels in the pan, cut side down, and pour the wine around them. Brush the pinwheels with butter. Cover loosely with foil and bake for 15 to 20 minutes or until the fish looks cooked and flaky. Serve immediately.