Description

Green Chili Salmon Pinwheels are an elegant, smoky seafood dish made with rich salmon rolled around a creamy green chili filling, gently smoked with citrus and finished with a light agave glaze for a perfect balance of heat, citrus, and sweetness.

Ingredients

1–2 salmon sides, skin removed

2 1/2 tablespoons agave nectar (for glaze)

2 cups cream cheese, softened

1 (4 oz) can green chilis, drained

1/8 cup fresh cilantro, chopped

3 medium limes, juiced

1 1/2 tablespoons southwest chile rub

1 grapefruit (optional, for citrus plank)

4 navel oranges (optional, for citrus plank)

5–6 medium limes (optional, for citrus plank)

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Instructions

Lay the salmon flat and trim any uneven edges or excess fat.
In a bowl, mix cream cheese, green chilis, cilantro, lime juice, and southwest chile rub until smooth.
Spread a thin, even layer of the filling over the salmon.
Starting from the head end, roll the salmon tightly into a log.
Wrap the roll in plastic wrap and refrigerate for about 30 minutes to firm.
Slice the chilled salmon into pinwheels about 1–1½ inches thick.
Slice citrus fruits and arrange them to form a citrus plank if using.
Preheat smoker or grill to 275°F for indirect heat.
Let pinwheels rest at room temperature for 7–8 minutes.
Place pinwheels on a skillet, plank, or citrus arrangement over indirect heat.
Smoke for 45–60 minutes until internal temperature reaches 125–135°F.
Brush with agave nectar during the last 10 minutes of cooking.
Remove from heat, rest for 5 minutes, and serve.

Notes

Chilling before slicing helps keep clean pinwheel shapes.

Use a thin layer of filling to prevent it from leaking.

Apple or hickory wood pairs well with salmon.

Pinwheels can be served warm or chilled.

Nutrition

Serving Size: 2–3 pinwheels
Calories: 420
Sugar: 6g
Sodium: 520mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 32g
Cholesterol: 110mg