These salmon flounder pinwheels are a delicious mix of rich moist salmon and light flaky flounder. They come already seasoned so a little olive oil and a squeeze of fresh lemon are all you need to make a delicious fish dish. Serve them with an easy rice side that gets an extra kick of protein with the addition of edamame.
- Cook Time
- Prep Time
- 4 ServingsServings
- 1 cup regular or light mayo
- 3 tablespoon sweet pickle relish
- 1 tablespoon soy sauce
- 2 cup long grain white rice
- 1 cup frozen edamame, thawed
- 3 green onions, thinly sliced
- 2 tablespoon rice wine vinegar
- 3 tablespoon olive oil, divided
- 4 salmon flounder pinwheels
- kosher salt
- fresh ground pepper
- 1 lemon, cut into wedges
In a small bowl, combine mayonnaise, pickle relish and soy sauce. Refrigerate until ready to serve.
Fill a medium saucepan with 3 cups of water. Bring to a boil and add rice. Return to a boil, reduce to a simmer, cover and let cook until water is absorbed and rice is tender, 15 to 18 minutes. Stir in edamame, green onions, rice wine vinegar and 2 tablespoons olive oil.
While rice is cooking, heat 1 tablespoon olive oil in a large sauté pan over medium high heat. Season pinwheels lightly with salt and pepper and cook until flesh is nice and firm, about 8 minutes per side. Serve immediately with rice salad, soy tartar sauce and lemon wedges for garnish.