Ingredients Jump to Instructions ↓

  1. 0 1/2 cup(s) coarse dry breadcrumbs , preferably whole-wheat (see Tip) 1 tablespoon(s) extra-virgin olive oil 1 tablespoon(s) whole-grain mustard 1 tablespoon(s) chopped shallot 1 tablespoon(s) lemon juice 1 teaspoon(s) chopped rinsed capers 1 teaspoon(s) chopped fresh thyme , or 1/2 teaspoon dried 1 1/4 pound(s) center-cut salmon fillet , skinned and cut lengthwise into 4 strips 4 teaspoon(s) low-fat mayonnaise

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray. Mix breadcrumbs, oil, mustard, shallot, lemon juice, capers and thyme in a small bowl until combined. Working with one at a time, spread 1 teaspoon mayonnaise on a salmon strip. Spread about 3 tablespoons of the breadcrumb mixture over the mayonnaise. Starting at one end, roll the salmon up tightly, tucking in any loose filling as you go. Insert a toothpick though the end to keep the pinwheel from unrolling. Place in the prepared dish. Repeat with the remaining salmon strips. Bake the pinwheels until just cooked through, 15 to 20 minutes. Remove the toothpicks before serving. Ingredient note: We like Ian's brand of coarse dry whole-wheat breadcrumbs, labeled "Panko breadcrumbs." Find them in the natural-foods section of large supermarkets. Or, make your own breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. Spread the breadcrumbs on a baking sheet and bake at 250°F until dry and crispy, about 15 minutes. One slice of bread makes about 1/3 cup dry whole-wheat breadcrumbs.


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