These homemade salmon pinwheels are stuffed with tasty sautéed vegetables and rubbed with Smoky Cedar and Ale Flavoured Wet Rub for a presentation that tastes as good as it looks.
INGREDIENTS 8 SERVINGS
- 1 tablespoon (15 milliliter) each olive oil and butter
- 1/2 cup (125 milliliter) each sliced sweet red peppers and onions
- 2 cups (500 milliliter) roughly chopped kale
- 4 tablespoon (60 milliliter) Smoky Cedar & Ale Flavoured Wet Rub
- 2 pounds (1 kilogram) fresh salmon fillet
- 1/4 cup (60 milliliter) water
- Butcher’s twine
- 1 In medium sauté pan over medium high heat, add oil and butter; sauté peppers and onions until softened, about 3 minutes. Add kale and 1 tbsp (15 mL) of the rub marinade; cook, stirring occasionally, until kale is softened, about 5 minutes. Remove from heat and let cool completely.
- 2 Using a long sharp knife, butterfly the salmon lengthwise (see tip below). In a small bowl mix remaining 3 tbsp (45 mL) rub marinade with water; brush half of mixture on inside of the salmon. Place cooled stuffing in middle of salmon, spreading evenly; roll up salmon lengthwise into pinwheel shape. Tie with butcher’s twine; brush remaining mixture over entire outside of pinwheel.
- 3 On a preheated greased grill over medium heat, cook salmon, making a quarter turn every 3 to 4 minutes, for a total of 12 to 16 minutes or until cooked through and fish flakes in center when tested.
- 4 Test Kitchen Tips:
- 5 -Make sure the fish is thick enough to butterfly. Ask your local fish monger to butterfly the fish for you as this can be a difficult task.
- 6 -This can be baked instead. To do so, place stuffed salmon on a greased rimmed baking sheet; bake in a 425°F (220°C) oven for about 20 minutes.