Salmon Pinwheel Salad

Ingredients

• 1 12 lbs skinless salmon fillets
• 1/2 to 3/4 inch thick (fresh or frozen)
• 12 cup dry white wine or 12 cup water
• 14 teaspoon salt
• 14 teaspoon pepper
• 1 bay leaf
• 1 (10 ounce) packageeuropean style mixed salad greens
• torn
• 2 medium oranges
• peeled and sectioned
• 1 cup cucumber
• thinly sliced
• 14 cup sliced almonds
• toasted
• 12 cup light sour cream
• 12 teaspoon orange rind
• finely shredded
• 2 tablespoons orange juice
• 2 teaspoons sugar
• 12 teaspoon poppy seed
• 1 dash orange juice
• as desired

Instructions

1. Thaw salmon, if frozen.
2. Cut salmon fillet lengthwise into 6 even strips.
3. Lightly season with salt and pepper.
4. Starting with the thick end of each strip, roll into pinwheels.
5. Secure each pinwheel with a wooden toothpick or wooden skewer In a large skillet combine white wine or water, the 1/4 tsp salt, 1/4 tsp pepper, and bay leaf; bring to boil.
6. Add salmon.
7. Return to boiling and reduce heat.
8. Cover and simmer for 6-8 minutes or until fish just flakes easily when tested with a fork, turn once.
9. Using a slotted spoon, remove salmon from cooking liquid.
10. Discard cooking liquid.
11. Cover and chill salmon in refrigerator at least 2 hours In a small bowl stir together sour cream, shredded orange peel, orange juice, sugar, and poppy seed.
12. Add additional orange juice 1 tsp at a time until desired consistency.
13. To serve, arrange salad greens, orange sections, cucumber slices and almonds on salad plates or in salad bowls.
14. Top each salad with a salmon pinwheel.
15. Spoon fresh orange dressing over salads.