Salmon Pinwheels

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Love this dish.  This is what I’d call a company dish.  It’s delicious to look at and eat… and easy to make.

I call it Salmon Pinwheels.

I take a filet of salmon, slice it in half, NOT cutting all the way through.  Then pound it down to a thin 1/4″ thickness.  I then season it and scatter roasted red peppers and raw cleaned spinach over the top.  I roll it up like a jelly roll and tie it with a kitchen twine.

I season the outside and sear it all around and put it in the oven to cook through.

Finally I remove it from the oven and allow to rest, removing it from the pan.  (if It’s not down through when you slice, just sear a tad more to finish cooking the medallions.)  Meanwhile I make a quick pan sauce by adding onion and garlic to the pan drippings, and de-glazing with a glass of wine.  I add a cup of chicken, a hefty teaspoon of dijon mustard, and some diced tomatoes.  I add a bit of roux (soft butter and flour), and stir to dissolve and thicken.

Serve with rice or mashed potatoes… and Enjoy.

 

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