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Lower-Carb Salmon Pinwheel Salad

Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

Nutrition Facts (Lower-Carb Salmon Pinwheel Salad)

227 calories; 9 g total fat; 2 g saturated fat; 66 mg cholesterol; 144 mg sodium. 714 mg potassium; 9 g carbohydrates; 3 g fiber; 5 g sugar; 26 g protein; 0 RE vitamin a; 1652 IU vitamin a; 23 mg vitamin c; 111 mg calcium; 2 mg iron;

Fresh Orange Dressing

Ingredients

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Directions

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  • 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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