Salmon Pinwheels

From EatingWell: September/October 2008 — Subscribe Now!

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.

READER'S COMMENT:

"These were okay, but not the best salmon I've ever made. The capers and mustard definitely give the dish a mustardy flavor. I think the next time I make it, I will mix the wet ingredients (including the mayo) and spread it on the salmon....

Comments

Comment	Posted
These were okay, but not the best salmon I've ever made. The capers and mustard definitely give the dish a mustardy flavor. I think the next time I make it, I will mix the wet ingredients (including the mayo) and spread it on the salmon. THEN I will sprinkle on the breadcrumbs. Mixing the breadcrumbs with all the wet ingredients first made them a little mushy. My husband and I agreed that we would eat it again, but we'd prefer the crunch of the breadcrumbs.	5 days 3 min ago
I think we now make this recipe about once a week; it's our favorite way to cook salmon. The flavors combine nicely, and the panko breadcrumbs add a nice texture. This recipe looks more impressive than it really is when rolled into a "pinwheel".	1 week 2 days ago
I am a lover of salmon, buy my fiance is not. However, he proclaimed this the best fish recipe I had cooked to date! I left the fillet whole and spread the breadcrumb mixture on top, which made it a lot easier.	3 weeks 3 days ago