These homemade salmon pinwheels are stuffed with tasty sautéed vegetables and rubbed with Smoky Cedar and Ale Flavoured Wet Rub for a presentation that tastes as good as it looks.
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Ingredients
In medium sauté pan over medium high heat, add oil and butter; sauté peppers and onions until softened, about 3 minutes. Add kale and 1 tbsp (15 mL) of the rub marinade; cook, stirring occasionally, until kale is softened, about 5 minutes. Remove from heat and let cool completely.
Using a long sharp knife, butterfly the salmon lengthwise (see tip below). In a small bowl mix remaining 3 tbsp (45 mL) rub marinade with water; brush half of mixture on inside of the salmon. Place cooled stuffing in middle of salmon, spreading evenly; roll up salmon lengthwise into pinwheel shape. Tie with butcher’s twine; brush remaining mixture over entire outside of pinwheel.
On a preheated greased grill over medium heat, cook salmon, making a quarter turn every 3 to 4 minutes, for a total of 12 to 16 minutes or until cooked through and fish flakes in center when tested.
Test Kitchen Tips:
-Make sure the fish is thick enough to butterfly. Ask your local fish monger to butterfly the fish for you as this can be a difficult task.
-This can be baked instead. To do so, place stuffed salmon on a greased rimmed baking sheet; bake in a 425°F (220°C) oven for about 20 minutes.
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