Grilled Silver Salmon Pinwheels with Crabmeat
1 large salmon fillet (thin fillet if possible)
1 pound crabmeat
1 egg, beaten gently
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon OldBay seasoning
3 tablespoons fresh parsley, chopped
2 tablespoons chopped green pepper
2 tablespoons chopped spring onion
1 tablespoon lemon juice
Salt and fresh ground pepper
¼ cup Butter or olive oil
SmokeeJo’s Hungarian Game Spice (if not available, paprika)
Butcher String (soaked in water for 30 minutes)
Preheat grill to medium heat.
Take the skin off of the fillet. Salt and pepper each side. Spread stuffing mix on flesh side. Roll up tight starting at the tail end of the fillet. Slide Butcher string under roll and tie about 2-3 inches apart leaving room to cup with a knife to make about 2” steaks. (You can also use toothpicks or skewers to secure the pinwheels if string not available).
Place pinwheels 4-6 inches above coals and grill for 5 minutes for each side with the lid closed.