Steamed Salmon Wheels with Herb Goat Cheese and Asparagus
Salmon Pinwheels with Goat Cheese and Asparagus is the ultimate quick and easy fish recipe that’s absolutely perfect for any occasion. Steamed in two minutes or less, this gorgeous dish is light, filling, and packed full of incredible flavor.
Steamed Salmon Wheels with Herb Goat Cheese and Asparagus
Salmon Pinwheels with Goat Cheese and Asparagus is the ultimate quick and easy fish recipe that’s absolutely perfect for any occasion. Steamed in two minutes or less, this gorgeous dish is light, filling, and packed full of incredible flavor.
Servings Prep Time
3servings 15minutes
Cook Time
2minutes
Servings Prep Time
3servings 15minutes
Cook Time
2minutes
Ingredients
Instructions
  1. In a small bowl, combine goat cheese, dill, and surf and turf spice, and capers, mixing well.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Recipe Notes
  • 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

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