No flavor what so ever. Will not make it again.
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.
6 Reviews for Salmon Pinwheels
20 grams of fat, but 8 + 4 doesn't = 20
I am going to try the plain unsweetened yogurt. I don't eat anything with vinegar in it, if I can help it.
Lemon is fine. When a recipe calls for lime, I will use lemon instead. Here I am in my 60's & finally learning to cook. I existed on things toasted and 3 of my mother's casserole recipes & canned good until tv dinners & microwaves. I always took vitamin/ mineral pills and eventually fiber pills, as I knew I wasn't eating right.
When I used to work in a health food store, when customers came looking for weight gain products, I said, "Follow me around and eat like I do." (-:
As a child I hated veggies and threw mine away any chance I got. The real problem was the salad dressings, the vinegar in them. As an adult I discovered salad bars and raw veggies and like many of them.
Raw cabbage and carrots taste fine w/o mayo. Steamed carrots w/o them being overcooked and not having butter or sugar added. Steamed broccoli is ok and so healthy. I read about that veggie only, that 90% of its nutrients are destroyed by microwaving them. That makes me wonder about the others.I appreciate being able to find these healthy recipes online.
I used tablespoons of mayo (or substitute plain yogert) instead of teaspoons. This gave the filling a much more creamy texture. I also sprinkled breadcrumbs on top in addition to mixing them in. I didn't like the capers and will leave them out next time.
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.
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".