Being from Minnesota, freshly caught fish is more of a summer pleasure than an all-year-round luxury since warm weather fishing is only five short months long here. There is nothing quite like enjoying a Northerner or Walleye cooking over the grill only hours after it has been caught. Although Minnesota has more than 10,000 lakes to fish from, unfortunately, none of them include salmon. Thank goodness for Whole Foods fish department!
This salmon recipe is definitely my new favorite since it's so quick and easy to make and the combinations of flavors absolutely set this dish apart from the average fish recipes. You also have a lot of flexibility with this recipe. Not a goat cheese lover? Substitute it with cream cheese. Change up the herbs and spices for your favorite combination, trade in the asparagus for another steamable vegetable, or even toss in a few butterflied shrimp. The options and possibilities are endless. Have fun with this recipe and enjoy!
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| Prep Time | 15 minutes |
| Cook Time | 2 minutes |
| Servings |
servings
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- 1 8-inch piece salmon filet wild caught is best
- 1/2 cup goat cheese
- 1/2 teaspoon dill dry, or 1 teaspoon fresh dill
- 1/2 teaspoon surf and turf spice adjust to taste
- 1 tablespoon capers
- 3-4 asparagus spears, bottom ends removed cut them to the width of the filet
Ingredients
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- In a small bowl, combine goat cheese, dill, and surf and turf spice, and capers, mixing well.
- Lay salmon filet on top of a piece of Saran Wrap, cutting it long enough to fold over entire filet. Usig the smooth side of a mallet, gently tap the fish until it flatens out to 1/2-inch thick, being careful not to break the fish apart.
- Fold the top of the Saran Wrap away from the fish and spread the goat cheese mixture over entire top of the filet. Lay asparagus on top of cheese lengthwise, pressing them into the cheese to prevent them from slipping when you roll the filet together.
- Starting at the widest end, begin to slowly roll the filet, pressing the fish together as you roll and moving the plastic wrap away as you roll. Continue to roll the filet until you get to the thin end of the fish.
- Carefully wrap the filet together tightly with the Saran Wrap, giving the fish a gently squeeze to compact it together and transfer to the freezer for 30-60 minutes. This will stiffen the fish and cheese for ease of cutting.
- Just before removing the fish from the freezer, bring a steamer pan of water to a simmer over medium-high heat. Remove filet from the freezer, unwrap it on a cutting surface and using a serrated knife, gently cut the fish into 1-inch slices down the length of the filet, being careful not to squeeze the filling out of the pinwheels.
- Gently transfer pinwheels to the steamer part of the pan and cover. Let steam for 1-2 minutes or until fish has turned a light pink and just cooked. Using a spatula, gently remove pinwheels from the steamer being careful or it will fall apart. Serve immediately.
- Since the salmon pinwheels are best served hot, have your meal prepared and plated before you begin steaming the fish so it is ready to be eaten as soon as the fish is done.
- Serve the salmon pinwheels with wild rice, white rice, quinoa, or your favorite side and a fresh green salad.
- Feel free to substitute the spices with your favorite combination of spices that pairs well with salmon.
- One serving is considered 2 pinwheels.
Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com