Salmon Pinwheels

Don't be intimidated by this fancy-looking breaded salmon pinwheel—it's quite easy to do. This technique works best when you use a "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.

Ingredients

  • ½ cup coarse dry breadcrumbs, preferably whole-wheat
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon chopped shallot
  • 1 tablespoon lemon juice
  • 1 teaspoon chopped rinsed capers
  • 1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried
  • 1 ¼ pounds center-cut salmon fillet, skinned and cut lengthwise into 4 strips
  • 4 teaspoons low-fat mayonnaise

Directions

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