Salmon Pinwheel Salad

• 1 12 lbs skinless salmon fillets, 1/2 to 3/4 inch thick (fresh or frozen)
• 12 cup dry white wine or 12 cup water
• 14 teaspoon salt
• 14 teaspoon pepper
• 1 bay leaf
• 1 (10 ounce) packageeuropean style mixed salad greens, torn
• 2 medium oranges, peeled and sectioned
• 1 cup cucumber, thinly sliced
• 14 cup sliced almonds, toasted
• 12 cup light sour cream
• 12 teaspoon orange rind, finely shredded
• 2 tablespoons orange juice
• 2 teaspoons sugar
• 12 teaspoon poppy seed
• 1 dash orange juice, as desired

1. Thaw salmon, if frozen.
2. Cut salmon fillet lengthwise into 6 even strips.
3. Lightly season with salt and pepper.
4. Starting with the thick end of each strip, roll into pinwheels.
5. Secure each pinwheel with a wooden toothpick or wooden skewer In a large skillet combine white wine or water, the 1/4 tsp salt, 1/4 tsp pepper, and bay leaf; bring to boil.
6. Add salmon.
7. Return to boiling and reduce heat.
8. Cover and simmer for 6-8 minutes or until fish just flakes easily when tested with a fork, turn once.
9. Using a slotted spoon, remove salmon from cooking liquid.
10. Discard cooking liquid.
11. Cover and chill salmon in refrigerator at least 2 hours In a small bowl stir together sour cream, shredded orange peel, orange juice, sugar, and poppy seed.
12. Add additional orange juice 1 tsp at a time until desired consistency.
13. To serve, arrange salad greens, orange sections, cucumber slices and almonds on salad plates or in salad bowls.
14. Top each salad with a salmon pinwheel.
15. Spoon fresh orange dressing over salads.

salmon, white wine, salt, pepper, bay leaf, packageeuropean style mixed salad greens, oranges, cucumber, almonds, light sour cream, orange rind, orange juice, sugar, poppy seed, orange juice

Taken from www.food.com/recipe/salmon-pinwheel-salad-70559 (may not work)