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Salmon Flounder Pinwheels with Edamame Rice Salad

salmon pinwheel

These salmon flounder pinwheels are a delicious mix of rich moist salmon and light flaky flounder. They come already seasoned so a little olive oil and a squeeze of fresh lemon are all you need to make a delicious fish dish. Serve them with an easy rice side that gets an extra kick of protein with the addition of edamame.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1 cup regular or light mayo
  • 3 tablespoon sweet pickle relish
  • 1 tablespoon soy sauce
  • 2 cup long grain white rice
  • 1 cup frozen edamame, thawed
  • 3 green onions, thinly sliced
  • 2 tablespoon rice wine vinegar
  • 3 tablespoon olive oil, divided
  • 4 salmon flounder pinwheels
  • kosher salt
  • fresh ground pepper
  • 1 lemon, cut into wedges


In a small bowl, combine mayonnaise, pickle relish and soy sauce. Refrigerate until ready to serve.

Fill a medium saucepan with 3 cups of water. Bring to a boil and add rice. Return to a boil, reduce to a simmer, cover and let cook until water is absorbed and rice is tender, 15 to 18 minutes. Stir in edamame, green onions, rice wine vinegar and 2 tablespoons olive oil.

While rice is cooking, heat 1 tablespoon olive oil in a large sauté pan over medium high heat. Season pinwheels lightly with salt and pepper and cook until flesh is nice and firm, about 8 minutes per side. Serve immediately with rice salad, soy tartar sauce and lemon wedges for garnish.