This wonderful and spectacular recipe is courtesy of Jenise Stone, Moderator of the
Food Lovers Discussion Group.
“This is a very elegant and spectacularly attractive way to prepare salmon. These salmon pinwheels are pure seduction with the
aromas of rosemary and truffles. It's also much easier and lower fat than the complex
flavors would suggest. The stuffing comes together in about five minutes, is
patted onto the butter flied salmon filet, and rolled. My inspiration for this dish was a request to prepare
a dinner for an out-of-town colleague of my husband's. I was asked to feature fish as the main course and make the meal
vaguely Italian. Well, I had this idea for a truffle sauce rolling
around in my head. I had played with the combination of truffle powder in a Béarnaise sauce I made a few months before,
and was planning to do something with that, adding rosemary, and serving
it with grilled salmon. But standing in line at Wild Oats, waiting to
buy salmon, I saw some flank steak pinwheels in the meat case. Suddenly
I had a whole new idea! The rosemary moved from the sauce to the fish
itself, and out of all that came what I consider the best salmon dish I've
ever made. Pinot noir is the obvious wine match, particularly
one with a little bit of age on it to catch the truffle aroma.“
Learn about the interesting
Story of Pacific Salmon.
More of Linda's great
Salmon Recipes and also
How To Select, Buy, and Cook Fish.
Salmon Pinwheels Recipe
Yields: 4 servings
Prep time: 20 min
Cook time: 40 min
1 tablespoon butter
2 tablespoons finely-diced
1 tablespoon finely-chopped fresh
1 cup Panko crumbs* or
Fresh Homemade Bread Crumbs
2 tablespoons water
Coarsely-ground black pepper and
salt to taste
1-1/2 to 2 pounds (6-inch piece)
Truffle-Onion Sauce (see recipe below)
* Panko [PAHN-koh] -
Japanese type of bread crumbs are larger crumbs, stays crisp longer, and is considered better than ordinary
bread crumbs when using on seafood. These bread crumbs are very popular with chefs.
Preheat oven to 350 degrees F.
Melt butter in a small saucepan; add onion and sauté until translucent. Add the rosemary and Panko or breadcrumbs. Add,
water one tablespoon at a time, stirring with a fork until the breadcrumbs
are nicely moistened. Taste and add pepper and salt if needed. Remove from heat and set aside.
Wash salmon and pat dry. Remove salmon skin and any
bones. Position the fish so that the belly (fatty, thinner piece) is toward
you (South) and as if the tail and head, were still there, are West and East
respectively. Butterfly the filet by cutting from south where the meat gets
thicker to north, such that the filet will open away from you, and to within about 3/4 inch of the end.
Fold the fish open. Spread the rosemary crumb mixture
from North to South, stopping about 2 inches from the bottom. Roll the fish
North to South, then secure with string. Rub the outside with a little olive
oil to prevent the fish from drying out.
To bake, place in a large open casserole dish (glass is a gentler surface
for fish than metal) and roast in oven for approximately 35 to 40 minutes or until a
meat thermometer registers an
internal temperature of 140 degrees F. Remove from oven, and let rest for a few minutes (lightly covered in
aluminum foil) before slicing. NOTE: Remember the salmon continues to cook after it is removed from the
heat source (meat temperature will rise 5 to 10 degrees after it is removed from the oven and the juices redistribute).
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
While salmon is cooking, prepare the Truffle-Onion Sauce.
Carefully transfer salmon to a cutting board and cut into 4 individual servings.
Serve each serving with 1/4 cup Truffle-Onion Sauce under the salmon on individual serving plates.
Makes 4 servings.
2 tablespoons butter
1 teaspoon truffle flour**
1 teaspoon all-purpose
2 heaping tablespoons finely-diced
1 cup milk
** If you can't find truffle
powder, all-purpose flour and a few drops of
white truffle oil can be substituted.
In a small saucepan, melt butter;
add the onions and sauté until the onions and butter are a rich brown in
color. Add the flour and sauté another couple of minutes. Whisk in the milk
and continue whisking until sauce has lightly thickened. Cover and simmer
for an additional 10 minutes. Remove from heat and salt to taste.