Lower-Carb Salmon Pinwheel Salad

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  • Makes: 6 servings
  • Prep: 30 mins
  • Chill: 2 hrs
  • Cook: 6 mins

Lower-Carb Salmon Pinwheel Salad

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Directions

  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut lengthwise into 6 even strips. Sprinkle lightly with salt and black pepper. Starting with the thick end of each strip, roll up into a pinwheel. Secure with a wooden toothpick or skewer.
  2. In a medium skillet combine white wine, bay leaf, the 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring to boiling. Add fish pinwheels. Return to boiling; reduce heat. Simmer, covered, for 6 to 8 minutes or until fish flakes easily when tested with a fork, turning once. Using a slotted spoon, remove fish from cooking liquid. Cover and chill for 2 to 12 hours. Discard cooking liquid.
  3. To serve, divide the endive, leaf lettuce, orange sections, cucumber slices, and almonds among six dinner plates. Spoon the Fresh Orange Dressing over lettuce mixture. Top with the fish pinwheels. Makes 6 servings.

Fresh Orange Dressing

Directions

  1. In a small bowl stir together sour cream, orange peel, orange juice, sugar, and poppy seeds. Stir in enough additional orange juice, 1 teaspoon at a time, to make a dressing of desired consistency. Makes about 1/2 cup.
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Nutrition Facts (Lower-Carb Salmon Pinwheel Salad)

  • Per serving:
  • 227 kcal ,
  • 9 g fat
  • (2 g sat. fat ,
  • 66 mg chol. ,
  • 144 mg sodium ,
  • 9 g carb. ,
  • 3 g fiber ,
  • 5 g sugar ,
  • 26 g pro.
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