SANDRA'S HALIBUT and KING SALMON PINWHEELS with MANGO SALSA PUREE

These are absolutely divine ~
and in hindsight the only thing
I'd do differently is to place
the sauce beneath the pinwheels
to provide a better view
of the handiwork...

[Featured, I found on 2-24-12 at:
http://www.fast-and-easy-recipes.com/mexican-salmon-recipe/]

Servings: (4 to 6)
Prep: 15 Mins. |
Cook: 6 Mins.

Posted: by Sandra

INGREDIENTS

***Halibut and Salmon Pinwheels
2 (6 oz.) skinless and boneless king salmon fillets
2 (6 oz.) skinless and boneless halibut fillets
2 tablespoons extra light olive oil
4 tablespoons sesame seeds, toasted
4 tablespoons almond seeds, toasted, and finely chopped

kosher salt and ground pepper, to taste

--Toothpicks

--Cooking spray

***Mango Puree (Yields 2-1/2 cups)

1 mango, peeled, deseeded, and chopped

¼ red onion, chopped
1 plum tomato, chopped
1 garlic clove, chopped

Butterflied
(not cut through in center)

1 jalapeno, de-seeded, de-ribbed, and chopped

1 tablespoon fresh cilantro, chopped

A halibut and salmon pinwheel

1 tablespoon lime juice

1 tablespoon rice wine vinegar

1 tablespoon honey
kosher salt and ground pepper, to taste
2 tablespoons olive oil

Grilling pinwheels

--Prepared steamed jasmine rice
--Grape tomatoes

METHOD

Combine all of the Mango Puree ingredients, except the olive oil and pulse a few times in blender, and then puree for 1 minute until smooth. Drizzle in the olive oil while pureeing for 15 seconds longer, and set aside.

Cut each of the halibut and salmon fillets across into 1” thick strips. Starting at the thinnest end about 1/3 the way back, and fillet in half just before end and open to form long 6” to 7” long by 1” wide strips. Place the salmon inside the halibut strips and roll up to form a pinwheel, and secure by inserting a toothpick from the side through the center of each.

Heat a stovetop grill pan (or skillet) to medium-high heat, and spray with oil. Pat dry each of the pinwheels, and spray with oil, and then coat with toasted seed and nut mixture, pressing securely so they adhere. Place in hot grill pan, and cook on each side for 3 to 4 minutes, for a total of 6 to 8 minutes (please do not over cook or fish will be dry).

To serve, drizzle a bit of Mango Salsa Puree onto serving platter, remove toothpics from pinwheels and place over sauce. Serve remaining Mango Salsa Puree in a small dish along side. I serve this with steamed jasmine rice, and fresh grape tomatoes. – Enjoy!