Description
Chipotle Jalapeño Popper Stuffed Salmon Rolls bring a delightful combination of spicy and creamy flavors. This dish is perfect for a quick dinner or special occasion and features ingredients like cream cheese and jalapeños, making every bite a mouthwatering experience.
Ingredients
Scale
- 4 slices bacon
- 1 tsp (6 g) garlic salt
- 1 tsp (2 g) black pepper
- ½ tsp (1 g) cayenne pepper
- ½ tsp (2 g) garlic powder
- ½ tsp (2 g) onion powder
- ½ tsp (1 g) smoked paprika
- 16 oz (454 g) full-fat cream cheese softened
- 2 jalapeños seeds removed and finely diced
- 1 tbsp (15 g) chipotle peppers in adobo sauce
- 1 cup (113 g) shredded cheddar cheese
- 1 whole (900 g) salmon fillet (one full side) skin removed
- 1 tbsp (15 ml) avocado oil or olive oil
Instructions
- Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper and arrange the bacon strips in a single layer. Bake for about 20 minutes, or until crisp. Transfer the bacon to a paper towel-lined plate to drain and cool completely, then crumble.
- Reduce the oven temperature to 350°F (177°C).
- In a small bowl, combine the garlic salt, black pepper, cayenne pepper, garlic powder, onion powder, and smoked paprika. Set aside.
- In a large mixing bowl, combine the softened cream cheese, diced jalapeños, chopped chipotle peppers, crumbled bacon, shredded cheddar cheese, and half of the spice mixture. Mix until smooth and fully incorporated.
- Lay the salmon fillet flat on a clean work surface. Spread the cream cheese mixture evenly over the entire surface of the salmon.
- Starting at one end, roll the salmon tightly into a log. Secure the roll with three evenly spaced pieces of butcher's twine to hold the shape during baking.
- Sprinkle the remaining spice mixture evenly over the outside of the salmon roll.
- Using a sharp knife, slice between the pieces of twine to create large pinwheels. Depending on the size and thickness of the salmon fillet, this will yield 2 to 4 large pinwheels.
- Lightly drizzle avocado oil or olive oil in the bottom of a cast iron skillet. Arrange the salmon pinwheels cut-side up in the skillet and transfer to the oven. Bake until the internal temperature reaches 135°F (57°C), about 30 to 35 minutes, depending on thickness.
- Remove the salmon from the oven and allow it to rest briefly before serving. The internal temperature will continue to rise slightly as it rests.
Notes
Ensure the cream cheese is softened for easier mixing.
You can adjust the spice levels by varying the amount of jalapeños.
Serve with a fresh salad for a complete meal.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 450
- Sugar: 1g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg