This recipe is a lot easier than it sounds. Seriously. I put it together in less than 10 minutes. You will need a large fillet of salmon though for this and if it’s too thick, you’ll need to skim some off the top (save and freeze for a quick lunch!).
I also like to use pureed pine nuts as a binder with seafood because they’re moist and offer a neutral, slightly nutty flavor. Simply put them in your food processor to make a “paste.”
You also want to make sure you use a proper sized baking dish and that these pinwheels are “wedged” inside. If, like me, you were using your square baking dish for something else and need to put it in a larger dish, roll up some foil and push it up against the salmon. This prevents them from unrolling and keeps the cream sauce on top.
Crab-Stuffed Salmon Pinwheels With a Garlic Dill Cream Sauce
What you need:
For the filling:
- 2 can white premium crab
- 1 tbsp scallions
- 1 tsp old bay seasoning
- 1 tbsp cream cheese
- 1/3 c. pureed pine nuts
For the sauce:
- 2 tbsp butter
- 2 garlic cloves, finely diced
- 1 tbsp fresh dill, chopped
- 1/3 c. heavy cream
- 1 tbsp white wine (optional)
What you do:
- Mix all the filling ingredients together.
- Skin a large salmon fillet. If too thick, slice some off the top.
- Spread the filling in a layer over the top of the salmon.
- Roll up and slice with a very sharp knife.
|The extra water is because this salmon was previously frozen.|
- Use a spatula to transfer the pinwheels a baking dish.
- To make the sauce, melt the butter in a saucepan, add garlic and dill and cook on low for 2 minutes.
- Add cream and bring to a simmer.
- Pour sauce over pinwheels.
- Bake at 350 for 20-25 minutes.