Salmon Pinwheels
Source of Recipe
Eating Well Magazine Oct 2008
Recipe Introduction
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 salad with sherry vinaigrette.
List of Ingredients
- 1/2 cup coarse dry breadcrumbs, preferably whole-wheat such as Ian's "panko breadcrumbs"
- 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 1/4 pounds center-cut salmon fillet, skinned & cut lengthwise into 4 strips
- 4 teaspoons low-fat mayonnaise
Instructions
- Preheat oven to 400F. Coat a 9X13 inch baking dish with cooking spray.
- Mix breadcrumbs, oil, mustard, shallot, lemon juice, capers & tyme 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 through 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 toopicks before serving.
- Makes 4 servings.
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