Salmon Orange Pinwheels Recipes

Steps:

• In a small bowl, combine the cream cheese, dill, capers, garlic powder and lemon juice. Spread over tortillas; top with salmon. Roll up tightly. , Cut into 1-in. pieces; secure with toothpicks. Chill until serving. Discard toothpicks before serving. Refrigerate leftovers.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop.
• Make an aioli by combining mayonnaise, garlic, chives, salt, and pepper in a bowl. Set aside.
• Roll the puff pastry out into a 12-inch square. Spread aioli onto the pastry quickly and top with bacon, tomatoes, and salmon. Roll up jelly roll-style and cut into 12 equal pieces. Lay on the prepared baking sheet and let chill for about 30 minutes.
• Bake in the preheated oven until golden, about 18 minutes.

Steps:

• Combine the cream cheese, lemon juice, red onion, and basil in a bowl until completely blended.
• On a piece of waxed paper, arrange the smoked salmon slices in a rectangle about 3 inches wide and 12 inches long, slightly overlapping each piece. (If the salmon slices are cut irregularly, simply piece them together like a puzzle.)
• Spread a thin layer of the cream cheese mixture on the salmon, sprinkle with the capers, and roll up like a jellyroll.
• Refrigerate for 1 hour to firm, then cut into 1/2-inch slices. Place each pinwheel atop a cucumber round to serve.

Steps:

• In a large frying pan, heat oil over medium heat. Add onions and cook until tender but not browned. Stir in garlic and chopped spinach, salt and pepper. Cook until spinach just starts to wilt. About 3 minutes.
• Remove from heat. Add cooked rice and stir in lemon zest until well combined.
• Spread mixture evenly over salmon fillets and sprinkle with cheese and walnuts.
• Roll up gently and secure with toothpicks or twine.
• Place salmon on a parchment lined baking sheet and bake at 375 F for about 15-20 minutes, or until fish is cooked through.
• Transfer to a cutting board and cool for 10 minutes before slicing into pinwheels.

Steps:

• In a food processor, combine the cream cheese, onions, lemon zest, salt and pepper; cover and process until smooth. Transfer to a small bowl; stir in salmon. Spread over tortillas. , In a small bowl, toss arugula with olive oil and lemon juice; place over salmon mixture. Roll up tortillas tightly and wrap in plastic. Refrigerate for 2-3 hours. Cut each roll-up into nine slices.

Steps:

• In a small bowl, thoroughly mix cheese, salmon and onion.
• Cut crusts off bread, and cut several thin, long slices.
• With a rolling pin, flatten bread so that it's easy to roll.
• Spread each long slice with mayonnaise, then spread on the cream cheese and salmon mixture.
• Roll each slice lengthwise like a jelly roll, slowly and carefully to make it as tight or pressed as possible.
• Cover with wax paper or saran wrap and wrap with kitchen string so it'll keep its shape.
• Store in fridge so it can chill and set.
• When ready to serve, slice into thin pinwheels.

Steps:

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

Steps:

• Heat oven to 350°F Unroll dough and separate into 2 long rectangles; press each into 12x4-inch rectangle, firmly pressing perforations to seal.
• In small bowl, mix mustard and honey; spread over each rectangle. Top each with salmon, onion and chopped dill.
• Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
• Bake 13 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Garnish each with dill sprig. Serve warm.