With the holidays in full swing, I find it essential to balance indulgence with something lighter and healthier. These Holiday Salmon & Pomegranate Pinwheels grilled on the Big Green Egg over red hot Jealous Devil Charcoal are not only a nutritious and delicious choice but also an elegant addition to any festive spread. Starting with a center-cut salmon fillet, I created a flavorful mixture of cream cheese, goat cheese crumbles, baby spinach, and lemon zest. This was spread onto the salmon, carefully rolled, secured with toothpicks, and sliced into delicate rounds.

The pinwheels were cooked on a soaked cedar plank, with a slice of lemon placed beneath each for extra moisture and brightness. To finish, I drizzled them with a luscious pomegranate glaze made from pomegranate molasses, honey, orange juice, lemon zest, and a hint of garlic powder. The result is a stunning dish that’s rich, vibrant, and brimming with seasonal flavors—perfect as a holiday centerpiece or perfect for any weeknight dinner.
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