Salmon Caesar Pinwheels

Every time I reach for Morey’s Seasoned Grill Salmon, I find a new and delicious way to use it in my cooking. The versatility is amazing. Whether you are preparing it as a main dish with a healthy side of vegetables or a salad or incorporating it into a recipe, the possibilities are endless. For instance, it makes a great ingredient in a simple but delicious snack to bring to any potluck!

Potlucks are a great way to get together with friends or coworkers while not having to break the bank to feed a crowd. I’m always trying to find something new and exciting to bring. All too often, we reach for the quick and easy chips and dip or deli items because we just don’t have the time to prepare something while running around with our busy lives. Salads and pastas are something else often gracing the tables at the company pot luck, but how about trying something different and fun! Finger food fun with Salmon Caesar Pinwheels.

Morey’s Seasoned Grill Salmon is quick and easy to prepare. It can be grilled or baked in about a half your and it takes little time to cool once complete. My preferred salmon preparation is to use the grill. Place aluminum foil on grill rack and spray lightly with cooking oil to keep fish from sticking and breaking apart. Place, flat side down, on med-high grill. Grill for 3-4 minutes, turn fillet over and grill an additional 3-4 minutes.

While salmon is cooling, chop ¼ cup green onions and ¼ cup Kalamata olives and place in a bowl. Mix in ¼ cup Greek yogurt, ¼ cup Caesar dressing and ½ cup Parmesan cheese. Flake cooled salmon and incorporate it into the mixture. Place lavash bread or flour tortilla on top of a piece of cut parchment paper (I use Joseph’s Flax, Oat Bran and Whole Wheat Lavash Bread. It is very thin and flexible and it’s great if you are trying to eat healthier). Spread salmon mixture to the edges of bread then cover with spinach. Carefully roll the lavash bread into a roll and wrap with the parchment paper. Place the roll in the refrigerator for about an hour to chill. Once chilled, remove from the refrigerator and unwrap the parchment paper. Slice the roll into one-inches slices and place on a plate for serving.

Seasoned Grill Salmon Pinwheels

Salmon Caesar Pinwheels


  • 4 fillets Morey’s Seasoned Grill Salmon
  • ¼ cup chopped green onion
  • ¼ cup chopped Kalamata olives
  • ¼ cup Greek yogurt
  • ¼ cup Caesar dressing
  • ½ cup Parmesan cheese
  • 2 cups spinach
  • Lavash bread or large flour tortillas
  • Directions:
  1. Prepare salmon according to package directions (grill, bake, microwave or saute)
  2. Allow salmon to cool. While salmon is cooling, chop green onions and Kalamata olives
  3. Mix chopped onions, olives, Greek yogurt, Caesar dressing and Parmesan cheese
  4. Flake cooled salmon and incorporate into the mixture
  5. Place lavash bread on top of a piece of parchment paper
  6. Spread layer of salmon mixture over lavash bread
  7. Top salmon mixture with a layer of spinach
  8. Tightly roll lavash bread and wrap with parchment paper. Place in refrigerator for one hour to firm
  9. Remove roll from parchment paper and slice into 1-inch slices


Valentine’s Day

Love is in the air. Love for your significant other, love for family and love of food. What better way to show your family how much you love them than by preparing a beautiful home-cooked meal this Valentine’s Day!


I love to cook. To me, cooking is a soothing escape from an otherwise crazy life. So, selfishly, cooking for Valentine’s Day is not only showing my family I love them, but is also showing me it’s okay to do something for myself as well. Sure, we could go to a restaurant and let someone else do the work, but there is something wonderful about taking the time to plan a somewhat elegant, yet family friendly meal. Choosing something to please everyone’s picky palette. Setting a table with beautiful dishes that rarely see the light of day, replacing the usual paper plates, that allow for quick and easy clean-up on busy week night evenings.


So often, meals are thrown together without thought, whatever is quickest and gets everyone on their way to the next big event, or hours of homework. We don’t necessarily put love into every meal we make, so the opportunity to make something special should be enjoyed.


In my house, we love seafood. We may not always agree on a specific variety, but shrimp is a family favorite. My children love pasta, so my natural choice this Valentine’s Day was Shrimp Scampi with Fettuccini Alfredo. A bit of freshness is added with a garden salad topped with Italian dressing. And no Valentine’s Day meal is complete without a bottle of wine, and my favorite is always a sweet red.


2017Valentines-Scampi (2 of 1)

Fettuccini Alfredo

8 ounces uncooked fettuccini

½ cup butter

½ cup heavy cream

2 cloves garlic

¾ grated Parmesan cheese

Dash of pepper

Chopped fresh parsley


Cook fettuccini as directed on package. Heat butter and heavy cream in pot over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low, simmer 6 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese and pepper.


Shrimp Scampi

1-½ pounds uncooked medium-large peeled, deveined shimp

2 tbsp olive oil

1 tbsp chopped fresh parsley

2 tbsp lemon juice

¼ tsp salt

2 medium green onions, thinly sliced (2 tbsp)

2 cloves garlic, finely chopped

grated parmesan cheese, if desired


Remove tails from shrimp. Heat oil in 10-inch skillet over medium heat. Cook shrimp and remaining ingredients, except cheese, in oil for 2 to 3 minutes, stirring frequently, until shrimp are pink and firm. Remove from heat. Sprinkle with cheese.

Pregnancy and Eating Seafood

Pregnancy is a time of excitement and anxiety in an expectant mother’s life. Boy or girl? Jane or John? Breast milk or bottle feeding? Crib sleeping or co-sleeping? Is my love for seafood safe for my unborn baby? All these and many more concerns are valid joys and worries for any mother, but thankfully, we know the last fear has a positive answer. Seafood is not only safe for an unborn child, it can help in its development.

While it is true, not all seafood is safe to consume during pregnancy, there is a greater variety of options that will not only benefit you, but your child as well. Seafood is loaded with protein, iron, zinc and brain developing omega-3 fatty acids. Some great healthy options include herring, whitefish, salmon, trout, sardines and anchovies. Both the Food and Drug Administration and the Environmental Protection Agency recommend that pregnant or nursing women eat 8 to12 ounces of these varieties of fish per week. Additional safe choices include shrimp, pollock, tilapia, cod, catfish and canned light tuna. If you prefer albacore tuna, you should limit your weekly serving to 6 ounces.

Though there is an abundance of safe and healthy options, fish containing high levels of mercury should be avoided. Pollutants such as mercury, dioxins, PCBs and pesticides have been linked to developmental delays in children. Mackerel, marlin, shark, swordfish, tilefish and tuna steaks should not be consumed by pregnant, nursing women or children.

This publication is an extensive list of fish that are low in mercury and other contaminants, and high in health benefits. For women who are pregnant, might become pregnant, nursing mothers, young children, or people who are concerned about toxins in fish.

This downloadable chart, as well as additional information for picking out healthy options for eating fish, can be found at

From salmon to tilapia and trout to herring, Morey’s can cure any expectant mother’s seafood craving. The simplicity of Morey’s prepackaged, marinated fish entrees make it easy to have a delicious meal in minutes. Pair the single serve fish fillet with a healthy vegetable and some rice or potatoes and you’ve got a well-rounded meal that will satisfy mom and give baby a prenatal developmental boost that will make everyone happy!

Grilling Seafood

3items  Summer … and grilling. Could there be a better combination? While the first thing that often comes to mind for summer grilling is burgers and brats, seafood is a wonderful option for grilling fare. From firm fish like salmon to delicate tilapia to a bit of fun with shrimp, the options are endless, but each variety takes a slightly different approach for preparation and cooking.

Thick, firm fish like salmon and halibut can be grilled directly on a clean grill grate. Keep in mind that fish loses moisture quickly, so it is important to coat the fish with oil to seal in some of the moisture. Place fish directly on the grill grate over high heat. Flip as soon as the fish is cooked half way through. For every inch of thickness, expect about 10 minutes of cooking time over medium-hot coals.

My favorite method of grilling salmon is to use a cedar plank. This simple technique leaves the salmon tender and moist. It picks up a wonderful smoky, woodsy flavor that compliments the the flavor of the salmon. I’ve only soaked the planks in water, but I’ve heard some use wine, and I can’t wait to try this option, myself! Begin by soaking the cedar plank for 30 minutes to an hour. Lay salmon fillet on top of the plank and lightly drizzle with olive oil. Season to taste (we generally use Fisherman’s Warf or Morey’s Seafood Seasoning). Place on grill over medium-high heat for 20-30 minutes or until cooked through. The internal temperature should reach 145 degrees Fahrenheit. Remove from grill and serve on platter or on cedar plank.


For delicate fish or any of Morey’s marinated seafood varieties such as salmon, tilapia and mahi mahi, the easiest grilling technique is to use aluminum foil. Fold the edges of the foil to prevent the juices from flowing over the edge. Lightly spray foil with cooking oil to prevent the fish from sticking and breaking apart. Place flat side down on a medium-high grill for 10-15 minutes.


Another grilling favorite in my home is Marinated Grilled Shrimp. This crowd pleaser is as delicious as it is simple to make. There are many great shrimp marinades, but my new favorite recipe was recently introduced to me by a friend, so delicious, you need no cocktail sauce, and even my five-year-old couldn’t get enough.


Begin by soaking skewers in water for about 30 minutes. Prepare marinade according to recipe directions. Add shrimp and stir until evenly coated. Cover and refrigerate for 30 minutes to an hour, stirring once or twice to ensure even coating. Preheat grill to medium heat. While grill is heating, thread the shrimp onto the skewers from tail to head. Place skewers on lightly oiled grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque.

These are just a few of the many delicious options for summer seafood grilling. Be adventurous! We always grill an abundance of Salmon and use it for multiple recipes from salmon benedict to salmon pizza. If you are interested in trying a great salmon pizza recipe, you’ll find it in a previous blog.