Best Salmon Spinach Pinwheels Recipes

SMOKED SALMON PINWHEELS

Steps:

• In a small bowl combine cream cheese, dill, chives, and garlic powder. Mix until well-incorporated and creamy.
• Lay out both wraps and evenly spread the cream cheese onto each one, leaving about a half inch of room around the edges. Spread the cream cheese out to the edge on one side, as you'll use this side to "seal" the pinwheel.
• Evenly distribute the spinach between your two tortillas, followed by the smoked salmon.
• Tightly roll up each wrap, tucking in the ends as you go. It's important to roll these as tightly as possible so that the pinwheels stay together when cut.
• With a small serrated knife cut the edges off of each wrap, and then cut each one into ½ inch rounds. You should get about 14-16 pinwheels, 7-8 per wrap.
• Feel free to assemble as-is or stick a toothpick into each pinwheel to serve. Serves 4.

SALMON PINWHEELS

Steps:

• Preheat oven to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
• Mix breadcrumbs, oil, mustard, shallot, lemon juice, capers and thyme in a small bowl until combined.
• Working with one at a time, spread each salmon strip with 1 teaspoon mayonnaise. Spread about 3 tablespoons of the breadcrumb mixture over the mayonnaise. Starting at one end, roll the salmon up tightly, tucking in any loose filling as you go. Insert a toothpick though the end to keep the pinwheel from unrolling. Place in the prepared dish. Repeat with the remaining salmon strips.
• Bake the pinwheels until just cooked through, 15 to 20 minutes. Remove the toothpicks before serving.

SALMON PINWHEELS

Steps:

• In a small bowl, combine the cream cheese, dill, capers, garlic powder and lemon juice. Spread over tortillas; top with salmon. Roll up tightly. , Cut into 1-in. pieces; secure with toothpicks. Chill until serving. Discard toothpicks before serving. Refrigerate leftovers.

SALMON-SPINACH PINWHEELS

Steps:

• Mix cream cheese and dill weed. Spread about 1/4 cup of the cream cheese mixture over each tortilla. Sprinkle each with 1/4 cup salmon. Place 3 or 4 spinach leaves and 4 bell pepper strips evenly spaced on each tortilla.
• Roll up tortillas tightly, spreading with additional cream cheese mixture to seal roll. Wrap securely with plastic wrap and refrigerate at least 2 hours but no longer than 24 hours.
• To serve, cut tortilla rolls into 1-inch pieces. Place cut side up on serving platter.

SMOKED SALMON PINWHEELS

Steps:

• Combine the cream cheese, lemon juice, red onion, and basil in a bowl until completely blended.
• On a piece of waxed paper, arrange the smoked salmon slices in a rectangle about 3 inches wide and 12 inches long, slightly overlapping each piece. (If the salmon slices are cut irregularly, simply piece them together like a puzzle.)
• Spread a thin layer of the cream cheese mixture on the salmon, sprinkle with the capers, and roll up like a jellyroll.
• Refrigerate for 1 hour to firm, then cut into 1/2-inch slices. Place each pinwheel atop a cucumber round to serve.

SMOKED SALMON PINWHEELS

Steps:

• Mix cream cheese and dill weed. Spread about 1/4 cup of the cream cheese mixture over each tortilla. Sprinkle each with 1/4 cup salmon. Place 3 or 4 spinach leaves and 4 bell pepper strips evenly spaced on each tortilla.
• Roll up tortillas tightly; seal edge of each tortilla by spreading with additional cream cheese mixture. wrap securely with plastic wrap and refrigerate at least 2 hours but no longer than 24 hours.
• To serve, cut into 1-inch pieces. Place cut side up on serving platter.

SALMON PINWHEELS

Steps:

• In a large frying pan, heat oil over medium heat. Add onions and cook until tender but not browned. Stir in garlic and chopped spinach, salt and pepper. Cook until spinach just starts to wilt. About 3 minutes.
• Remove from heat. Add cooked rice and stir in lemon zest until well combined.
• Spread mixture evenly over salmon fillets and sprinkle with cheese and walnuts.
• Roll up gently and secure with toothpicks or twine.
• Place salmon on a parchment lined baking sheet and bake at 375 F for about 15-20 minutes, or until fish is cooked through.
• Transfer to a cutting board and cool for 10 minutes before slicing into pinwheels.

SALMON-AND-SPINACH ROLLS

Steps:

• Preheat oven to 425 degrees. In a small bowl, combine spinach, cream cheese, and garlic and season with salt and pepper.
• Lay 1 sheet phyllo on a work surface and lightly brush with butter. (Keep extra phyllo covered while you work.) Stack 2 more sheets on top, brushing each with butter. Cut stack in half crosswise. Repeat with remaining 3 sheets phyllo and more butter to make 4 stacks total.
• Season salmon with salt and pepper, then place 1 fillet in center of each stack and top with spinach mixture. Fold 2 opposite sides of each stack over spinach mixture and tuck other 2 sides beneath to form a packet. Brush tops and sides with butter. Bake packets on a parchment-lined baking sheet until golden brown, about 10 minutes.