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FRESH RED SALMON SPIRALS WITH CREAM CHEESE, YOGURT AND PUMPKIN CREAM SAUCE

FRESH RED SALMON SPIRALS WITH CREAM CHEESE, YOGURT AND PUMPKIN CREAM SAUCE

I love bagels with cream cheese and lox, but bagels are heavy, and I'm trying to watch the carbs. However, what if these flavors were rolled up into delicious spirals of creamy, herby, sautéd goodness? Allow me to introduce you to: Fresh Salmon Rolls with Pumpkin Cream Sauce.

INGREDIENTS:

  • 2 lbs of fresh salmon, skinless
  • 8-ounces of cream cheese
  • 1 cup of pumpkin, cubed
  • 1/4 cup yogurt (I like Greek-style)
  • 1/4 lb of cherry tomatoes
  • 1/4 cup of BACI Kitchen EVOO, for sautéing
  • Salt to taste
  • Pepper to taste
  • Flour as needed
  • Butter lettuce
  • 1 sage leaf
  • BACI Kitchen EVOO, for sautéing

DIRECTIONS:

1. 
Mix the cream cheese and yogurt until smooth. Cut the cherry tomatoes in half. 

2. Slice the room-temperature, skinless salmon into long, thin fillets (ideally, 8-inch long).

3. Lay out the salmon slices and spread a thin layer of cream cheese mixture onto each. Add cut cherry tomatoes and one leaf of butter lettuce. Carefully roll and hold in place with a toothpick. Lightly season the fillets with salt and pepper, then cover with flour.

4. In a medium-sized pan, over medium heat, bring 1/4 cup of BACI Kitchen's EVOO to a temperature of approximately 425-degrees F. Gently place the room-temperature fillets in the pan and sauté on all sides. Add the sage leaf for aroma and let cook for 1-2 minutes per side.

5. Prior to cooking the salmon, pre-cut the pumpkin into cubes and boil in salted water. Drain and transfer to a bowl. Use a mixer to obtain a homogeneous cream. For a silkier sauce, incorporate a little heavy cream and butter. Salt and pepper to taste. Serve as a dressing for your salmon.

WINE PAIRING:  
Chilled Chardonnay

NOTES: 

If you don't have a thermometer to determine your oil temperature, the easiest and safest method is to stick the end of a wooden spoon into the oil. If you see many bubbles form around the wood and they start to float up, your oil is ready for sautéing. If it is bubbling hard, the oil is too hot; let it cool a bit and check the temperature again. 

Allow the salmon to rest for approximately 5-minutes after cooking. This allows the extra time necessary for the fish to continue cooking through (while avoiding overcooking).

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