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Prep Time: 2 Minutes Cook Time: 10 Minutes |
Ready In: 12 Minutes Servings: 6 |
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This is and elegant salad that is perfect for a weekend lunch.Serve it with a simple dessert and you have a wonderfully light and delicious meal Ingredients:
1 1/2 lbs skinless salmon fillets, 1/2 to 3/4 inch thick (fresh or frozen) |
1/2 cup dry white wine or 1/2 cup water |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 bay leaf |
1 (10 ounce) package european style mixed salad greens, torn |
2 medium oranges, peeled and sectioned |
1 cup cucumber, thinly sliced |
1/4 cup sliced almonds, toasted |
1/2 cup light sour cream |
1/2 teaspoon orange rind, finely shredded |
2 tablespoons orange juice |
2 teaspoons sugar |
1/2 teaspoon poppy seed |
1 dash orange juice, as desired |
Directions:
1. Thaw salmon, if frozen.
2. Cut salmon fillet lengthwise into 6 even strips.
3. Lightly season with salt and pepper.
4. Starting with the thick end of each strip, roll into pinwheels.
5. 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.
6. Add salmon.
7. Return to boiling and reduce heat.
8. Cover and simmer for 6-8 minutes or until fish just flakes easily when tested with a fork, turn once.
9. Using a slotted spoon, remove salmon from cooking liquid.
10. Discard cooking liquid.
11. 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.
12. Add additional orange juice 1 tsp at a time until desired consistency.
13. To serve, arrange salad greens, orange sections, cucumber slices and almonds on salad plates or in salad bowls.
14. Top each salad with a salmon pinwheel.
15. Spoon fresh orange dressing over salads.
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