Description
Craving a dish that’s both sophisticated and bursting with flavor? These Spinach & Feta Stuffed Salmon Pinwheels are your perfect choice! Combining tender salmon with a creamy, tangy spinach and feta filling, these pinwheels are a delightful blend of savory, zesty, and herbaceous notes
Ingredients
Here’s what you need to make these Spinach & Feta Stuffed Salmon Pinwheels. Each ingredient adds to the savory, creamy, and zesty magic.
- Large Salmon Fillet (about 1½ lbs, skinless): The star, providing a tender, flaky base.
- Fresh Spinach (2 cups, chopped): Adds earthy, nutrient-rich flavor.
- Feta Cheese (½ cup, crumbled): Brings tangy, salty creaminess.
- Garlic (2 cloves, minced): Infuses aromatic depth.
- Olive Oil (1 tablespoon, plus more for brushing): Used for sautéing and brushing for a golden finish.
- Cream Cheese (2 tablespoons, softened): Creates a creamy, binding filling.
- Lemon Zest (1 teaspoon): Adds bright, citrusy notes.
- Fresh Lemon Juice (1 tablespoon): Enhances the tangy flavor.
- Dried Dill (½ teaspoon, or 1 teaspoon fresh dill): Provides herbaceous warmth.
- Salt and Pepper (to taste): Seasons the salmon and filling.
- Toothpicks or Kitchen Twine: Secures the pinwheels during baking.
Substitutions and Variations
- Salmon: Swap with trout or cod fillets for a similar texture (adjust cooking time as needed).
- Spinach: Use kale, arugula, or Swiss chard, wilted similarly.
- Feta Cheese: Replace with goat cheese, ricotta, or a dairy-free feta for vegan diets.
- Cream Cheese: Substitute with Greek yogurt, vegan cream cheese, or mascarpone.
- Dill: Use fresh parsley, basil, or tarragon for a different herbaceous note.
- Lemon: Swap with orange zest and juice for a milder citrus flavor.
- Add-Ins: Mix in ¼ cup chopped sun-dried tomatoes, capers, or pine nuts for extra flavor.
Instructions
Step 1: Prepare the Spinach and Feta Filling
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Add 2 cloves minced garlic and sauté for 1 minute until fragrant.
- Stir in 2 cups chopped fresh spinach and cook for 2–3 minutes until wilted.
- Remove from heat and let cool slightly.
- In a mixing bowl, combine the wilted spinach, ½ cup crumbled feta cheese, 2 tablespoons softened cream cheese, 1 teaspoon lemon zest, 1 tablespoon fresh lemon juice, and ½ teaspoon dried dill (or 1 teaspoon fresh dill). Mix until evenly combined.
Tip: Drain any excess liquid from the spinach to prevent a watery filling.
Step 2: Prep the Salmon Fillet
- Place the 1½-pound skinless salmon fillet on a cutting board.
- Carefully slice it horizontally to create a thin, flat piece (about ¼-inch thick). If needed, gently pound with a meat mallet to even out the thickness.
- Season both sides with salt and pepper to taste.
Tip: Use a sharp knife and work slowly to avoid tearing the salmon.
Step 3: Assemble the Pinwheels
- Spread the spinach and feta mixture evenly over the entire surface of the salmon fillet.
- Starting from one long end, tightly roll the salmon into a log, keeping the filling inside.
- Secure the roll with toothpicks or kitchen twine at 1½-inch intervals.
- Using a sharp knife, slice the roll into 1½-inch thick pinwheels, ensuring each piece is held together by a toothpick or twine.
Tip: Chill the rolled salmon for 10 minutes before slicing for cleaner cuts.
Step 4: Bake the Pinwheels
- Preheat your oven to 375°F (190°C).
- Grease a baking dish with olive oil or nonstick spray.
- Place the salmon pinwheels in the dish, cut-side up, and brush lightly with olive oil.
- Bake for 15–18 minutes, until the salmon is cooked through and flakes easily with a fork (internal temperature should reach 145°F).
Tip: Avoid overcooking to keep the salmon moist; check at 15 minutes.
Step 5: Serve
- Remove the toothpicks or twine from the pinwheels.
- Garnish with a sprinkle of fresh dill or an extra squeeze of lemon juice, if desired.
- Serve warm, ideally with a side of roasted vegetables or a fresh salad.
Tip: Let the pinwheels rest for 2–3 minutes before serving to retain juices.