Ingredients
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½ cup coarse dry breadcrumbs, preferably whole-wheat
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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 ¼ pounds center-cut salmon fillet, skinned and cut lengthwise into 4 strips
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4 teaspoons low-fat mayonnaise
Directions
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Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
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Mix breadcrumbs, oil, mustard, shallot, lemon juice, capers and thyme in a small bowl until combined.
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Working with one at a time, spread each salmon strip with 1 teaspoon mayonnaise. 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.
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Bake the pinwheels until just cooked through, 15 to 20 minutes. Remove the toothpicks before serving.
