Salmon Pinwheels
Recipe from EatingWell

Don't be intimidated by this fancy-looking breaded-salmon pinwheel, it's quite easy to do. This technique works best when you use "center-cut" salmon fillet. If you don't have a center-cut fillet or want to simplify the preparation, leave the fillet whole, spread the mayonnaise over it, top with the breadcrumb mixture and bake. To cut down on prep time, ask your fishmonger to skin the salmon for you. Serve with garlic-rosemary roasted potatoes and wilted spinach.


Salmon Pinwheels

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Ingredients
  • 1/2 cup
    coarse dry breadcrumbs, preferably whole-wheat (see Tip)
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  • 1 tablespoon
    extra-virgin olive oil
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  • 1 tablespoon
    whole-grain mustard
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  • 1 tablespoon
    chopped shallot
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  • 1 tablespoon
    lemon juice
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  • 1 teaspoon
    chopped rinsed capers
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  • 1 teaspoon
    chopped fresh thyme, or 1/2 teaspoon dried
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  • 1 1/4 pounds
    center-cut salmon fillet, skinned and cut lengthwise into 4 strips
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  • 4 teaspoons
    low-fat mayonnaise
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Directions
1.
Preheat oven to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
2.
Mix breadcrumbs, oil, mustard, shallot, lemon juice, capers and thyme in a small bowl until combined.
3.
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.
4.
Bake the pinwheels until just cooked through, 15 to 20 minutes. Remove the toothpicks before serving.

Tip:
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 degrees F until dry and crispy, about 15 minutes. One slice of bread makes about 1/3 cup dry whole-wheat breadcrumbs.
Nutrition information
Per serving: Calories 342, Total Fat 20 g, Saturated Fat 4 g, Monounsaturated Fat 8 g, Cholesterol 84 mg, Sodium 221 mg, Carbohydrate 9 g, Fiber 1 g, Protein 30 g, Potassium 528 mg. Daily Values: Vitamin C 15%. Exchanges: Starch 0.5,Lean Meat 4,Fat 1. Percent Daily Values are based on a 2,000 calorie diet.
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