Green Chili Salmon Pinwheels
These Green Chili Salmon Pinwheels are layered with green chili cream cheese, smoked with citrus fruit, and finished with agave nectar glaze.
Servings: 4 people
- 1-2 sides of Salmon skin off
- 2.5 tbsp Agave Nectar for glaze
- 2 cups Cream Cheese
- 4 oz can Green Chilis
- 1/8 cup Chopped Cilantro
- 3 medium Lime juiced
- 1.5 tbsp Southwest Chile Rub
(Optional) Citrus Plank:
- 1 Grapefruit
- 4 Navel Oranges
- 5-6 medium Limes
Lay out your salmon with the skin off and trim any excess pieces of fat or meat. Add the cream cheese and all the other ingredients for the filling and mix together. Lather a thin layer over one side of the entire salmon. Beginning at the head end, roll the salmon into itself all the way in order to create the pinwheel shape. If you want, wrap the salmon in plastic wrap and place in the fridge to set for 30 minutes. Pull the salmon out and slice it to create that classic pinwheel.
Next, slice up your grapefruit, lemons and limes for the citrus plank for the smoking.
Preheat your smoker to 275F to cook indirectly. Add some wood chips or wood chunks to the coals for added smoke flavor.
Pull the salmon out and bring to room temperature for 7-8 minutes. Place the salmon into a skillet, wood plank or on the citrus plank on the grill. If doing the citrus plank, place your citrus slices onto the indirect side of the grill in a circle. Place the salmon onto the smoker and let cook for about 45-60 minutes until it reaches 125-135F internal. About 10 minutes before the salmon is done, get your agave nectar for the glaze and lather on top of the salmon pinwheels. Let finish cooking and then pull off to cool for 5 minutes.
Serve and enjoy!
Calories: 645kcal | Carbohydrates: 57g | Protein: 18g | Fat: 43g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 138mg | Sodium: 493mg | Potassium: 859mg | Fiber: 9g | Sugar: 32g | Vitamin A: 2799IU | Vitamin C: 154mg | Calcium: 259mg | Iron: 2mg