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.