Recipe: Salmon Pinwheel Salad with Creamy Orange-Poppy Seed Dressing

SALMON PINWHEEL SALAD

1 (1 1/2-pound) fresh or frozen skinless salmon fillet, 1/2- to 3/4-inch thick
1/2 cup dry white wine or water
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 (10-ounce) package European-style torn mixed salad greens
2 medium oranges, peeled and sectioned
1 cup thinly sliced cucumber
1/4 cup sliced almonds, toasted
1 recipe Fresh Orange Dressing (recipe follows)

Thaw salmon, if frozen. Cut salmon fillet lengthwise into 6 even strips. Lightly season with salt and pepper. Starting with the thick end of each strip, roll into pinwheels. Secure each pinwheel with a wooden toothpick or wooden skewer.

In a large skillet, combine white wine or water, the 1/4-teaspoon salt, 1/4-teaspoon pepper and bay leaf; bring to boiling. Add salmon. Return to boiling; reduce heat. Cover and simmer for 6 to 8 minutes or until fish just flakes easily when tested with a fork; turn once. Using a slotted spoon, remove salmon from cooking liquid. Discard cooking liquid. Cover and chill salmon in refrigerator at least 2 hours (or for up to 24 hours).

TO SERVE:
Arrange salad greens, orange sections, cucumber slices and almonds on salad plates or in salad bowls. Top each salad with a salmon pinwheel. Spoon Fresh Orange Dressing over salads.

CREAMY ORANGE-POPPY SEED DRESSING
Makes about 1/2 cup

1/2 cup light dairy sour cream
1/2 teaspoon finely shredded orange peel
2 tablespoons orange juice
2 teaspoons sugar
1/2 teaspoon poppy seed
Additional orange juice as needed

In a small bowl, stir first five ingredients together, adding
additional juice, 1 teaspoon at a time, until desired consistency.

Serves 6
Adapted from source: Make-Ahead Cooking by Better Homes and Gardens