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Salmon Pinwheel Salad

Salmon Pinwheel Salad

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Rated: 0
  • Makes: 6 servings
  • Prep 30 mins
  • Cook 6 mins to 8 mins
  • Chill 2 hrs to 12 hrs
  • Carb Grams Per Serving: 9

Ingredients

  • 1 1 1/2 - pound fresh or frozen skinless salmon fillet, 1/2 to 3/4 inch thick
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup dry white wine or water
  • 1 bay leaf
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups torn curly endive
  • 4 cups torn red-tipped leaf lettuce
  • 2 medium oranges, peeled and sectioned
  • 1 cup thinly sliced cucumber
  • 1/4 cup sliced almonds, toasted
  • 1 recipe Fresh Orange Dressing (see recipe below)

Directions

  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.

Fresh Orange Dressing

Ingredients

  • 1/2 cup light dairy sour cream
  • 1/2 teaspoon finely shredded orange peel
  • 2 tablespoons orange juice
  • 2 teaspoons sugar
  • 1/2 teaspoon poppy seeds

Directions

  1. In a small bowl stir together sour cream, orange peel, orange juice, sugar, and poppy seeds. Stir in enough additional orange juice, 1 teaspoon at a time, to make a dressing of desired consistency. Makes about 1/2 cup.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 227 cal., 9 g total fat (2 g sat. fat), 66 mg chol., 144 mg sodium, 9 g carb. (3 g fiber, 5 g sugars), 26 g pro.

Diabetic Exchanges

Vegetables (d.e): 2; Lean Meat (d.e): 3; Fat (d.e): 0.5