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Salmon Pinwheels

http://www.eatingwell.com/recipes/salmon_pinwheels.html

From EatingWell:  September/October 2008

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.

4 servings | Active Time: 15 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Preheat oven to 400°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.

Nutrition

Per serving : 342 Calories; 20 g Fat; 4 g Sat; 8 g Mono; 84 mg Cholesterol; 9 g Carbohydrates; 30 g Protein; 1 g Fiber; 221 mg Sodium; 528 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 4 lean meat, 1 fat

Tips & Notes