Name: Salmon Flounder Pinwheels with Edamame Rice Salad
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Ingredients: 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)

Salmon Flounder Pinwheels with Edamame Rice Salad

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.

Salmon Flounder Pinwheels with Edamame Rice Salad

Prep Time 5

Cook Time 18

Total Time 23

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Servings

Ingredients

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

Instructions

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.