How to Cook Salmon - Prosciutto Salmon Pinwheels
With Chef Matt Dunk
|This is a great use of the most tasty belly trim along the edge of a filet. This part of the filet is thinner.
Often I will just cut off a few long strips from this section and use these strips for Pinwheels.
This leaves the balance of the filet a more uniform thickness for other means of preparation either on the BBQ or Pan or Oven.
Alternatively you can "strip" the entire filet for a bigger fish feast.
Thawing: Cut open the bag in a corner or slot on the top and thaw completely in a refrigerator. For us this means taking it out the night before use.
Rinsing: (Key Step) Rinse the fish thoroughly with cold water. Use a piece of paper towel to wipe it off and pat it nearly dry again. If you smell the fish before and after rinsing you will notice a big difference.
Dealing with the skin: With a sharp knife remove the skin before cooking.
Prepare the Filet:
1 side whole filet skinless Salmon
If a big filet, Cut filet in half across the lengthwise so you have about 8” long piece.
Cut each of these pieces lengthwise into ¼” strips. The longer the strips, the bigger the rolls
- 1 x 250 g block cream cheese
- 2 green onions sliced as thin as possible
- 1 clove garlic minced
- 2 pieces prosciutto ham diced small or chunky depending on your preference
- 3 tbs of fresh lemon juice
- Salt and pepper to taste
- 1 tsp lemon zest (for finished dish)
Mix all ingredients together except the lemon zest
Layout sliced salmon and coast with the cream cheese mixture
Roll into pinwheel shape and place on lightly greased tray
Bake in oven 5-7 minutes at 400 degrees. Time varies depending on thickness and size of rolls
Let sit after cooking for 2-3 minutes and top with lemon zest - serve